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Cheese from Italy, Veneto
Made in 6 steps over 30 min. The longest step, set the curd, takes 30 min (ONAF) and runs at 37 °C (ONAF).
| Main step | 30 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, pasteurised (72 °C), whole; milk of three milkings |
| Starter: dairy lattoinnesto: milk heated to 75–85 °C, held at 40–43 °C until acid enough, kept chilled, used within 2–3 d |
Total time across the recorded steps: 30 min
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised (72 °C), whole; milk of three milkings
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
Soft, moist fresh semi-cooked cow cheese from a Ladin valley; paste white in winter and straw-coloured in summer; name from a hamlet of the comune.
Every number is labelled with how it is known. How this atlas is made
