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Cheese from Italy, Friuli Venezia Giulia
Made in 6 steps over 20 days. The longest step, ripen, takes at least 20 days (ONAF).
| Main step | at least 20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 34–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| Acidity | pH 6.5Reported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, raw or thermised, whole |
| Starter: autochthonous lactic cultures, farm-selected ferments or natural milk starter |
Total time across the recorded steps: 20 days
What changes: Raw or thermised whole goat milk goes into the vat
G, raw or thermised, 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
Goat caciotta made in two tracks; aged wheels become gratable.
Every number is labelled with how it is known. How this atlas is made
