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Cheese from Italy, Piemonte
Made in 5 steps over 15 days. The longest step, ripen, takes at least 14 days (ONAF).
| Main step | at least 14 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 20–25 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, raw or pasteurised, whole |
| Starter: traditionally whey from the previous make added to fresh milk cooled to 20–25 °C and held up to 12 h; now some use selected lactic cultures; milk at 4–7 °SH/50 |
Total time across the recorded steps: 15 days
What changes: Raw or pasteurised whole goat milk goes into the vat
G, raw or pasteurised, 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
Tall tower-shaped lactic goat cheese with long slow cold coagulation and uncut curd; finely granular paste, buttery under the rind when aged.
Every number is labelled with how it is known. How this atlas is made
