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Cheese from Italy, Lombardia
Made in 6 steps over 11 days. The longest step, ripen, takes 10 days (ONAF).
| Main step | 10 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 28–30 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, (Bionda dell'Adamello), raw, whole, single fresh milking |
| Starter: lactic cultures optional |
Total time across the recorded steps: 11 days
What changes: Raw whole goat milk goes into the vat
G (Bionda dell'Adamello), raw, whole, single fresh milking
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
Small juniper-smoked goat cheese bearing grill stripes; Presidio revives a fading Val Saviore tradition.
Every number is labelled with how it is known. How this atlas is made
