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Cheese from Italy, Veneto
Made in 4 steps over 5 min. The longest step, cut and drain the curd, takes 5 min (ONAF).
| Main step | 5 minReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
|---|---|---|
| Temperature | 72 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| goat milk, pasteurised (72 °C), whole |
| Starter: none; milk cooled to 20 °C and left 15–20 h to acidify naturally |
Total time across the recorded steps: 5 min
What changes: Pasteurised whole goat milk goes into the vat
G, pasteurised (72 °C), whole
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
Very fresh, creamy lactic goat cheese kneaded with salt and seasonal herbs; valued for digestibility (suggested for small children and people intolerant of cow milk).
Every number is labelled with how it is known. How this atlas is made
