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Cheese from Italy, Calabria
Made in 5 steps over 32 min – 54 min. The longest step, set the curd, takes 30–50 min (ONAF) and runs at 27–34 °C (ONAF).
| Main step | 30–50 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 27–34 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, raw, whole (evening + morning milk) |
| Starter: none added |
Total time across the recorded steps: 32 min – 54 min
What changes: Raw whole goat milk goes into the vat
G, raw, whole (evening + morning milk)
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
Pressed raw goat basket cheese from Mediterranean scrub pastures.
Every number is labelled with how it is known. How this atlas is made
