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Cheese from Italy, Piemonte
Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 45–48 °CReported[onaf][onaf-sheet][pat-sheet] | Cook the curd |
| cow milk, raw, whole; single milking; Bruna Italiana cows grazing summer pastures above 1500 m |
Total time across the recorded steps: 2 months
What changes: Raw whole cow milk goes into the vat
C, raw, whole; single milking; Bruna Italiana cows grazing summer pastures above 1500 m
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 alpine semi-cooked pressed cow cheese; since 2003 the genuine wheel carries a fire brand applied by an expert after inspection, plus a label naming the alpeggio.
Every number is labelled with how it is known. How this atlas is made
