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Cheese from Italy, Piemonte
Made in 5 steps over 11 days. The longest step, ripen, takes at least 10 days (ONAF).
| Main step | at least 10 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole |
Total time across the recorded steps: 11 days
What changes: Raw whole cow milk goes into the vat
C, 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
Short-ripened soft cow toma whose name suggests it was once a goat cheese; a producers' association of about ten farms protects it.
Every number is labelled with how it is known. How this atlas is made
