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Cheese from Italy, Campania
Made in 6 steps over 3.8 h – 3.9 h. The longest step, mould and salt, takes 3 h (ONAF) and runs at 38–40 °C (ONAF).
| Main step | 3 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 38–40 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| Acidity | pH 5.2Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| sheep, goat or sheep+goat milk, raw, whole; evening milk (once kept in the cave at ≤10 °C) plus morning milk |
| Starter: on-farm milk or whey starter allowed |
Total time across the recorded steps: 3.8 h – 3.9 h
What changes: Raw whole sheep or goat milk goes into the vat
S, G or S+G, raw, whole; evening milk (once kept in the cave at ≤10 °C) plus morning milk
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
Ewe/goat canestrato aged in caves, with a grey mould rind; may use artichoke coagulant.
Every number is labelled with how it is known. How this atlas is made
