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Cheese from Italy, Lazio
Made in 6 steps over 11 days – 21 days. The longest step, ripen, takes 10–20 days (ONAF) and runs at 4 °C (ONAF).
| Main step | 10–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, pasteurised 68–72 °C 20 s, whole |
| Starter: mesophilic cultures, rennet added 30 min later |
Total time across the recorded steps: 11 days – 21 days
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised 68–72 °C 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 caciotta in shape but a pasta filata in method: stretched curd moulded into cylinders.
Every number is labelled with how it is known. How this atlas is made
