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Cheese from Italy, Veneto
Made in 6 steps over 2 months – 4 months. The longest step, ripen, takes 2–4 months (ONAF).
| Main step | 2–4 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 65–67 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| goat milk, thermised (65–67 °C), whole; evening milk left overnight to acidify, mixed with morning milk |
Total time across the recorded steps: 2 months – 4 months
What changes: Thermised whole goat milk goes into the vat
G, thermised (65–67 °C), whole; evening milk left overnight to acidify, mixed with morning milk
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
Goat cheese from naturally soured milk set with vegetable rennet; acidulous young, fairly piquant when aged, with light goaty notes.
Every number is labelled with how it is known. How this atlas is made
