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Cheese from Italy, Piemonte
Made in 5 steps over 3 days. The longest step, mould and salt, takes at least 3 days (ONAF).
| Main step | at least 3 daysReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 30–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw or pasteurised, partly skimmed (centrifuge-skimmed milk may be mixed with 40% whole); lactic cultures if pasteurised |
Total time across the recorded steps: 3 days
What changes: Raw or pasteurised part-skimmed cow milk goes into the vat
C, raw or pasteurised, partly skimmed (centrifuge-skimmed milk may be mixed with 40% whole); lactic cultures if pasteurised
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
Crumbly pressed toma made from pre-matured (acidified) curd; natural blue veining enters through rind cracks.
Every number is labelled with how it is known. How this atlas is made
