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Cheese from Italy, Campania
Made in 5 steps over 3 months – 2 years. The longest step, ripen, takes 3 months – 2 years (ONAF).
| Main step | 3 months – 2 yearsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Bruna), raw or pasteurised, whole |
| Starter: rudimentary whey starter: vat and wooden tubs are not washed between makes |
Total time across the recorded steps: 3 months – 2 years
What changes: Raw or pasteurised whole cow milk goes into the vat
C (Bruna), raw or pasteurised, 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
Uses boiling ricotta whey to ripen the curd and unwashed wooden tools as a natural starter. Best made in spring on pasture.
Every number is labelled with how it is known. How this atlas is made
