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Cheese from Italy, Lombardia
Made in 5 steps over 3 days. The longest step, ripen, takes 3 days (ONAF).
| Main step | 3 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 32–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, whole, raw or pasteurised |
| Starter: lactic cultures |
Total time across the recorded steps: 3 days
What changes: Raw or pasteurised whole goat milk goes into the vat
G, whole, raw or pasteurised
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
Rennet-set counterpart of the lactic caprino; quick 30-min set, high moisture.
Every number is labelled with how it is known. How this atlas is made
