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Cheese from Italy, Veneto
Made in 6 steps over 30 days. The longest step, ripen, takes 30 days (ONAF).
| Main step | 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (mostly Bruna / Brown Swiss), raw, whole |
| Starter: local natural milk starter (lattoinnesto) made from raw milk with native strains |
Total time across the recorded steps: 30 days
What changes: Raw whole cow milk goes into the vat
C (mostly Bruna / Brown Swiss), 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
Short-ripened white, eyeless semi-cooked cow cheese from a dairy cooperative; first made in the 1970s as 'Mastella', renamed Busche in the early 1980s.
Every number is labelled with how it is known. How this atlas is made
