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Cheese from Italy, Puglia
Made in 5 steps over 4.6 h – 5.8 h. The longest step, mould and salt, takes 4–5 h (ONAF).
| Main step | 4–5 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 90 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| goat milk, only, raw, whole (max 2 milkings, evening + morning); heated to near boiling (~90 °C) |
| Starter: none |
Total time across the recorded steps: 4.6 h – 5.8 h
What changes: Raw whole goat milk goes into the vat
G only, raw, whole (max 2 milkings, evening + morning); heated to near boiling (~90 °C)
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
Pear-shaped goat cacioricotta formed in cloth and hung; once a staple meal for local families.
Every number is labelled with how it is known. How this atlas is made
