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Cheese from Italy, Campania
Made in 5 steps over 2 months. The longest step, ripen, takes 2 months (ONAF).
| Main step | 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 38–39 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| buffalo milk, (Italian Mediterranean buffalo), raw, whole; two milkings mixed |
| Starter: whey starter from the previous day |
Total time across the recorded steps: 2 months
What changes: Raw whole buffalo milk goes into the vat
B (Italian Mediterranean buffalo), raw, whole; two milkings mixed
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
Caciocavallo from buffalo milk, richer in fat than the cow version; made November to March.
Every number is labelled with how it is known. How this atlas is made
