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Cheese from Italy, Piemonte
Made in 5 steps over 7 days. The longest step, ripen, takes at least 7 days (ONAF) and runs at 8–10 °C (ONAF).
| Main step | at least 7 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8–10 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| goat milk, raw or pasteurised, whole; no particular acidification |
Total time across the recorded steps: 7 days
What changes: Raw or pasteurised whole goat milk goes into the vat
G, raw or pasteurised, whole; no particular acidification
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
Umbrella for Piemonte's rennet-set goat tome without a historic name; soft, compact, eyeless, sweet.
Every number is labelled with how it is known. How this atlas is made
