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Cheese from Italy, Veneto
Made in 5 steps over 15 min – 30 min. The longest step, set the curd, takes 15–30 min (ONAF technical sheet 'Formaggio Tosella' (web)) and runs at 30 °C (ONAF technical sheet 'Formaggio Tosella' (web)).
| Main step | 15–30 minReported[onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 30 °CReported[onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (mostly Brown Swiss), raw; evening milk skimmed overnight (cream to butter), mixed with whole morning milk |
Total time across the recorded steps: 15 min – 30 min
What changes: Raw part-skimmed cow milk goes into the vat
C (mostly Brown Swiss), raw; evening milk skimmed overnight (cream to butter), mixed with whole morning milk
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unsalted fresh curd pulled from the malga cheese make for herders' own use; eaten grilled, breaded and fried ('tosella impanà') or grilled to a crust ('tosella brustolà'); close to Belluno Schiz.
Every number is labelled with how it is known. How this atlas is made
