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Cheese from Italy, Lombardia
Made in 5 steps over 9 days – 9.5 days. The longest step, ripen, takes 7 days (ONAF) and runs at 4 °C (ONAF).
| Main step | 7 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| goat milk, raw, whole |
| Starter: mesophilic lactic bacteria |
Total time across the recorded steps: 9 days – 9.5 days
What changes: Raw whole goat milk goes into the vat
G, raw, 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
Lombardy's generic lactic goat log; creamy, yogurt-like, strongly goaty when aged.
Every number is labelled with how it is known. How this atlas is made
