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Fermentation Atlas

Cheese from Italy, Lombardia

Cadolet di capra

Made in 5 steps over 31 days. The longest step, ripen, takes 30 days (ONAF).

Key numbers
Main step30 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature32 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
goat milk, raw, whole; two milkings (one refrigerated, one freshly milked)
Starter: lactic cultures

Total time across the recorded steps: 31 days

Start
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What changes: Raw whole goat milk goes into the vat

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

G, raw, whole; two milkings (one refrigerated, one freshly milked)

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Small square bloomy-rind goat cheese, often confused with goat robiolina; made while goats graze wild herbs.

Rind
Thin, wrinkled, soon covered with short white mould, later overlaid by grey moulds
Size
Square (or triangular) base 8–9 cm, h 3–5 cm; ~300 g

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Cadolet di capra' (id 907)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Lombardia PAT sheetgov