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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Toscana
Made in 6 steps over 20 days – 40 days. The longest step, ripen, takes 20–40 days (ONAF).
| Main step | 20–40 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, pasteurised, whole |
| Starter: latto-innesto (milk starter) |
Total time across the recorded steps: 20 days – 40 days
What changes: Pasteurised whole sheep milk goes into the vat
S, pasteurised, 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
Soft, sweet semi-cooked ewe caciotta from pasture-fed Maremma flocks; few producers.
Every number is labelled with how it is known. How this atlas is made
