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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Campania
Made in 5 steps over 6 months – 12 months. The longest step, ripen, takes 6–12 months (ONAF).
| Main step | 6–12 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep, goat or cow milk, raw, whole; single or mixed in any ratio |
Total time across the recorded steps: 6 months – 12 months
What changes: Raw whole sheep, goat or cow milk goes into the vat
S, G or C, raw, whole; single or mixed in any ratio
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
Anaerobically jar-fermented cured cheese, claimed as one of Italy's oldest (Samnite era). Made May to September; now hard to find.
Every number is labelled with how it is known. How this atlas is made
