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Cheese from Italy, Campania
Made in 5 steps over 25 days. The longest step, ripen, takes up to 25 days (ONAF).
| Main step | up to 25 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, thermised, whole |
| Starter: whey starter made on site |
Total time across the recorded steps: 25 days
What changes: Thermised whole cow milk goes into the vat
C, thermised, 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
Mountain caciocavallo whose curd ripens in a cherry-wood tub; the whey is saved for the next make.
Every number is labelled with how it is known. How this atlas is made
