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Cheese from Italy, Abruzzo
Made in 4 steps over 20 h – 24 h. The longest step, set the curd, takes 20–24 h (ONAF) and runs at 28–30 °C (ONAF).
| Main step | 20–24 hReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 28–30 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, raw, whole (sometimes a little S added) |
| Starter: whey or milk starter (thermophilic) |
Total time across the recorded steps: 20 h – 24 h
What changes: Raw whole goat milk goes into the vat
G, raw, whole (sometimes a little S added)
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
Two goat cheeses under one name: a spreadable lactic-set fresh cheese (Farindola) and a harder rennet-set aged one with round eyes (Villalago).
Every number is labelled with how it is known. How this atlas is made
