A fresh, unsalted cow's-milk cheese from the Belluno mountain dairies, sliced about a centimetre thick and pan-fried in abundant butter until golden on both sides — the classic mountain pairing served over polenta in the Dolomite refuges of the Veneto.
Schiz originates from the alpine dairy tradition of Belluno province in the Dolomites. Its name derives from 'schizzare' — to spatter — describing how droplets of whey are ejected from the cheese when it hits a hot buttered pan; a secondary folk explanation points to the excess curd that squirts from the moulds during production. The cheese is made from fresh raw cow's milk, whole or partially skimmed, coagulated at around 35°C in 20 to 40 minutes; the curds are broken into small grains, quickly drained, and pressed into square or rectangular moulds without salting or ageing, and must be cooked before eating. Recognised as a Prodotto Agroalimentare Tradizionale under Italian ministerial legislation, it is produced today by only four dairies in Belluno province, all certified with the Campanula d'argento quality mark, and is associated with the Dolomiti Bellunesi national park.
Golden and lightly crisp outside, yielding and milky-mild within; served over soft polenta, the buttery pan juices soak into the grain, making a dish that is simple, warming, and wholly satisfying.
Fresh cheese retains an intact casein protein network that has not been broken down by proteolysis, so unlike aged cheeses it holds its shape and does not melt under heat. In the butter-filled pan, the surface reaches temperatures above 140°C where Maillard reactions between casein proteins and residual lactose produce the golden-brown crust. As internal moisture converts to steam, droplets of whey are ejected — the 'schizzare' that names the cheese. Adding a splash of cream at the end introduces emulsified fat globules and casein micelles that, combined with the reduced butter-whey base in the pan, form a stable, glossy sauce.
Variations
The canonical pairing is polenta e schiz — slices laid over soft or grilled polenta with pan juices poured over. Some cooks finish with a splash of whole milk rather than cream for a lighter sauce. A mountain variant flames the cheese briefly with local grappa. Modern trattorie serve it as a starter alongside wild mushrooms or dressed bitter greens.
On the Palate
Where Schiz sits in the Italian flavor cloud
Ingredients
Serves 2How it's made
7 steps · 5 min
- 115 min
Remove the Schiz from the refrigerator 15 minutes before cooking and slice into rounds approximately 1 cm thick.
- 25 min
Prepare soft polenta and keep it warm, or have pre-cooked sliced polenta ready to grill separately.
- 32 min
Heat a heavy cast-iron skillet over medium-high heat, add 30 g of butter, and let it foam and subside.
- 42 min
Lay the Schiz slices in the pan without crowding; cook undisturbed for 2 minutes until the underside is golden and a crust has set.
Watch outLeave the slices untouched two full minutes until a golden crust sets underneath — flip early and the soft cheese tears and sticks to the pan.
- 52 min
Flip carefully and cook the second side for 1 to 2 minutes until equally golden; the cheese will spatter whey — a normal sign the crust is forming.
Watch outThe whey spattering as it fries is the crust forming — that's the sign, not a problem; keep going till the second side matches.
- 61 min
Optional: add 2 tablespoons of heavy cream or whole milk and swirl the pan for 30 seconds to lift the drippings into a sauce.
- 71 min
Plate immediately over polenta and spoon all the buttery pan juices over the top; serve at once.
