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Cheese from Italy, Lombardia
Made in 5 steps over 25 h. The longest step, ripen, takes 24 h (ONAF).
| Main step | 24 hReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 32–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, pasteurised, whole or skimmed |
| Starter: acid whey or thermophilic cultures |
Total time across the recorded steps: 25 h
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised, whole or skimmed
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
Cow's-milk 'caprino': a creamy log named after the goat type but made from cow milk, often herb- or spice-flecked.
Every number is labelled with how it is known. How this atlas is made
