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Cheese from Italy, Veneto
Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF) and runs at 7–15 °C (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 7–15 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, raw; evening milk skimmed by creaming in tinned-copper basins set in running mountain water, morning milk whole |
Total time across the recorded steps: 2 months
What changes: Raw part-skimmed cow milk goes into the vat
C, raw; evening milk skimmed by creaming in tinned-copper basins set in running mountain water, morning milk 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
Summer-only alpine-pasture (malga) cow cheese, sold June–September; semi-cooked and pressed, fat or semi-fat from part-creamed milk.
Every number is labelled with how it is known. How this atlas is made
