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Cheese from Italy, Campania
Made in 6 steps over 2 months – 12 months. The longest step, ripen, takes 2–12 months (ONAF).
| Main step | 2–12 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 68 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, thermised 68 °C for 20 s, whole |
Total time across the recorded steps: 2 months – 12 months
What changes: Thermised whole cow milk goes into the vat
C, thermised 68 °C for 20 s, 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
A pasta filata with small round propionic eyes, which give the name. One dairy makes it.
Every number is labelled with how it is known. How this atlas is made
