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Cheese from Italy, Piemonte
Made in 5 steps over 30 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, raw, whole; Frabosana-Roaschina sheep; kept cold until cheesemaking |
Total time across the recorded steps: 30 days
What changes: Raw whole sheep milk goes into the vat
S, raw, whole; Frabosana-Roaschina sheep; kept cold until cheesemaking
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-to-semi-hard raw ewe's-milk toma from the Frabosana-Roaschina breed.
Every number is labelled with how it is known. How this atlas is made
