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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF) and runs at 14 °C (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 14 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, pasteurised, part-skimmed (evening milk skimmed, mixed with whole morning milk, 50% each) |
| Starter: mesophilic lactic cultures |
Total time across the recorded steps: 2 months
What changes: Pasteurised part-skimmed cow milk goes into the vat
C, pasteurised, part-skimmed (evening milk skimmed, mixed with whole morning milk, 50% each)
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
Soft-bodied semi-hard farm cheese of the Merano area, known since 1960; stays supple after months of ageing.
Every number is labelled with how it is known. How this atlas is made
