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Cheese from Italy, Basilicata
Made in 5 steps over 2 months. The longest step, ripen, takes up to 2 months (ONAF).
| Main step | up to 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole (pastured cows) |
| Starter: acid whey left from the previous day's make |
Total time across the recorded steps: 2 months
What changes: Raw whole cow milk goes into the vat
C, raw, whole (pastured cows)
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
Small, white, fresh caciocavallo eaten young as a table cheese dressed with olive oil and herbs.
Every number is labelled with how it is known. How this atlas is made
