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Cheese from Italy, Lombardia
Made in 6 steps over 2 months. The longest step, ripen, takes 2 months (ONAF).
| Main step | 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole |
| Starter: minimal amount of cultures to guide ripening |
Total time across the recorded steps: 2 months
What changes: Raw whole cow milk goes into the vat
C, raw, whole
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
Pressed, cooked Brembana mountain wheel sold in three ageing grades, each marked on the wheel; sweet young, slightly piquant old.
Every number is labelled with how it is known. How this atlas is made
