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Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, or M (C + 10% G), raw, whole; rested 3–4 h after milking
Total time across the recorded steps: 16 days – 22 days
Start
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What changes:Raw whole cow milk goes into the vat
Step 1 of 6
Prepare the milk
Time
3–4 h
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
C, or M (C + 10% G), raw, whole; rested 3–4 h after milking
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
What makes this one different
Saffron-tinted soft alpine formaggella with a yellow-orange paste.
Rind
Almost absent and soft (fresh) to yellow-brown (short-aged)
Size
Ø 15 cm, h 5 cm; 0.5–1.0 kg
Variants
fresco: almost no rind, soft compact paste
a breve stagionatura (rarer): yellow-brown rind, firmer paste with medium eyes