The most characteristics cheeses very often grows out of small diary, local or even familiar ones, and gain than the taste of the general public thanks to their own qualities or even to the changing fortunes of the small turnarie diaries which produce them. A familiar environment where cheese was usually named by its maturing, as we still do today, or, in case of more peculiar kind of cheese by other characteristics, like the name of the dairyman, the mountain pasturing site or the breed of cow which produce the milk used for the cheese.

If Brunetto derives its name by the most widespread breed of cow in the origin region or by the name, more probably by the nickname, of the dairyman is still a forgotten mystery that only grandmothers would maybe help us to solve. For sure it isn’t a mystery that Brunetto is a simple, genuine, good tasting cheese whose production, even if geographically and quantitative limited, survived even the story of its name.

The production of Brunetto cheese using whole un-pasteurised milk is typical of the lower Bellunese area and the Cansiglio, it is produced all year round but especially during the period of mountain pasturing. It is a cheese made with full un-pasteurised milk, with a semicooked dough, the forms are small, in accordance with local tradition so as to facilitate maturation and domestic consumption. When cut the dough is semi-hard, of a sometimes intense straw yellow, with small and medium holes. The aroma is pleasant and intense with notes of herbs and mountain flowers, the flavour is sweet and intense and becomes stronger with bitter ish notes as maturation progresses.


Typical table cheese from the Valdobbiadene - Cansiglio and lower bellunese areas with semi-cooked dough produced with un-pasteurised cow’s milk.

Cow’s milk, milk enzymes, salt, rennet, lysozyme E1105 (natural protein from egg extract).
Non edible rind.

Semi-cooked sometimes intense straw yellow dough with sparse small or medium holes.

Sweet strong flavour which becomes more intense with maturation.

Maturation takes 45 to 150 days.

Physical characteristics
Cylindrical form with flat and slightly convex faces of 20 to 25 cm diameter, variable height of 6 to 8 cm.  Weight between 3.5 and 5 kg.

Specifications and nutritional information
Water content 43% approx
Fat content total   31% approx
Fat content dry 48% approx
Protein 23% approx
Calorie content 358 Kcal

Microbiological analysis
Staphylococcus aureus <10,000 ufc/g
Escherichia Coli <10,000 ufc/g
Salmonella PP absent in 25 g
Lysteria monocytogenes absent in 25 g

Conservation and storage
Store in a cool dry place.

Transport temperature
Must be transported at a temperature between +4° and +12° C.

Paper wrapped loose forms: five layers of twelve forms.

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