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Cheese from Italy, Calabria
Made in 5 steps over 4 h – 10 h. The longest step, cut and drain the curd, takes 4–10 h (ONAF).
| Main step | 4–10 hReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
|---|---|---|
| Temperature | 25–30 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| mixed milk, : C (Podolica, 90–95%) + G (5–10%), raw, whole |
Total time across the recorded steps: 4 h – 10 h
What changes: Raw whole cow and goat milk goes into the vat
M: C (Podolica, 90–95%) + G (5–10%), raw, 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
Podolica caciocavallo with a small share of goat milk, set at milking temperature.
Every number is labelled with how it is known. How this atlas is made
