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Cheese from Italy, Calabria
Made in 5 steps over 7.7 days – 7.9 days. The longest step, ripen, takes 7 days (ONAF).
| Main step | 7 daysReported[onaf][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 36–38 °CReported[onaf][onaf-sheet] | Set the curd |
| cow milk, (facets also list B), raw, whole; Podolica milk prized |
Total time across the recorded steps: 7.7 days – 7.9 days
What changes: Raw whole cow milk goes into the vat
C (facets also list B), raw, whole; Podolica milk prized
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
Small pasta filata pear with a butter core; seen as a caciocavallo variant.
Every number is labelled with how it is known. How this atlas is made
