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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Made in 5 steps over 15 days. The longest step, ripen, takes 15 days (ONAF).
| Main step | 15 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 60–65 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, thermised (60–65 °C, cooled to 40–42 °C), whole, one or two milkings |
| Starter: natural milk starter, 2.0–3.0 hg/hl (milk heated to 65 °C, held 5–6 h at 44–50 °C to 7–9 °SH/50 cc, used next day at max 10–15 °SH) |
Total time across the recorded steps: 15 days
What changes: Thermised whole cow milk goes into the vat
C, thermised (60–65 °C, cooled to 40–42 °C), whole, one or two 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, sweet Italico-style table cheese of the Trentino co-operative dairies.
Every number is labelled with how it is known. How this atlas is made
