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Cheese from Italy, Piemonte
Made in 5 steps over 2.7 months – 3 months. The longest step, ripen, takes 2.6–3 months (ONAF).
| Main step | 2.6–3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| mixed milk, (C + G, goat ≥40%), raw or thermised, whole; mostly grazing animals, March–November; second milking stored chilled |
Total time across the recorded steps: 2.7 months – 3 months
What changes: Raw or thermised whole mixed milk goes into the vat
M (C + G, goat ≥40%), raw or thermised, whole; mostly grazing animals, March–November; second milking stored chilled
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
Cow–goat washed-rind toma, softer and melting toward the rind (outside-in ripening).
Every number is labelled with how it is known. How this atlas is made
