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Cheese from Italy, Veneto
Made in 6 steps over 15 days – 20 days. The longest step, ripen, takes 15–20 days (ONAF) and runs at 7–15 °C (ONAF).
| Main step | 15–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 7–15 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, (mostly Bruna / Brown Swiss), raw, whole |
| Starter: local lattoinnesto from raw milk with native strains (regional sheet) |
Total time across the recorded steps: 15 days – 20 days
What changes: Raw whole cow milk goes into the vat
C (mostly Bruna / Brown Swiss), raw, 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
Low-aroma, eyeless white semi-cooked cow cheese first made by the Cesiomaggiore dairy in the early 1970s; melts well.
Every number is labelled with how it is known. How this atlas is made
