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Cheese from Italy, Campania
Made in 5 steps over 16 days – 17 days. The longest step, ripen, takes 15 days (ONAF).
| Main step | 15 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Podolica, transhumant), raw, whole |
Total time across the recorded steps: 16 days – 17 days
What changes: Raw whole cow milk goes into the vat
C (Podolica, transhumant), 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
Scarce caciocavallo from Podolica cows that graze outdoors all year (about 1200 m in summer, 400 m in winter).
Every number is labelled with how it is known. How this atlas is made
