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Cheese from Italy, Lombardia
Made in 5 steps over 8.8 days – 9 days. The longest step, ripen, takes at least 7 days (ONAF).
| Main step | at least 7 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 12–15 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow or goat milk, raw, whole, freshly milked |
| Starter: 1% acid whey from a previous make |
Total time across the recorded steps: 8.8 days – 9 days
What changes: Raw whole cow or goat milk goes into the vat
C or G, raw, whole, freshly milked
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
Tiny lactic cylinders shaped from a kneaded salted curd paste ('pasta di Agrì'), slow-set at low temperature over a day.
Every number is labelled with how it is known. How this atlas is made
