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Cheese from Italy, Lombardia
Made in 5 steps over 2 months – 5 months. The longest step, ripen, takes 2–5 months (ONAF) and runs at 7–10 °C (ONAF).
| Main step | 2–5 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 7–10 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, (Bruna Alpina), raw; 2–3 milkings skimmed ~50%, last milking whole |
Total time across the recorded steps: 2 months – 5 months
What changes: Raw whole cow milk goes into the vat
C (Bruna Alpina), raw; 2–3 milkings skimmed ~50%, last milking 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
Larger, longer-aged semi-skim alpine formaggella with a firmer flavour; best wheels from Valle Campovecchio.
Every number is labelled with how it is known. How this atlas is made
