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Cheese from Italy, Veneto
Made in 5 steps over 15 days – 20 days. The longest step, ripen, takes 15–20 days (ONAF).
| Main step | 15–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 38–41 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, pasteurised, whole |
| Starter: natural lattoinnesto 3–4 L/hL, or freeze-dried cultures; ~20 min before renneting |
Total time across the recorded steps: 15 days – 20 days
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised, 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
Italico/caciotta-type soft buttery table cheese; born at the Mas di Sedico dairy school founded in 1928, popular from the 1950s.
Every number is labelled with how it is known. How this atlas is made
