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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Made in 3 steps over 8 h. The longest step, mould and salt, takes 8 h (ONAF).
| Main step | 8 hReported[onaf][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 85–89 °CReported[onaf][pat-sheet] | Set the curd |
| cow milk, whey left from the Casàda con la tenza make |
Total time across the recorded steps: 8 h
What changes: Cow whey from cheesemaking goes into the vat
C whey left from the Casàda con la tenza make
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
Whey-ricotta version of the Casàda dessert, topped with whipped cream.
Every number is labelled with how it is known. How this atlas is made
