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Cheese from Italy, Abruzzo
Made in 5 steps over 2.3 h – 2.5 h. The longest step, cut and drain the curd, takes at least 2 h (ONAF).
| Main step | at least 2 hReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
|---|---|---|
| Temperature | 36–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole (Friesian, Brown Swiss, Pezzata Rossa, locally Marchigiana) |
| Starter: native flora plus whey or milk starter; milk filtered through a wooden vat that also seeds it |
Total time across the recorded steps: 2.3 h – 2.5 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole (Friesian, Brown Swiss, Pezzata Rossa, locally Marchigiana)
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
Upland Abruzzo cow caciocavallo; aroma varies with zone, season and pasture.
Every number is labelled with how it is known. How this atlas is made
