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Cheese from Italy, Lombardia
Made in 5 steps over 6.5 days – 8 days. The longest step, ripen, takes 5–6 days (ONAF).
| Main step | 5–6 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 30–33 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole (also alpine milk) |
| Starter: natural cultures (farm whey) |
Total time across the recorded steps: 6.5 days – 8 days
What changes: Raw whole cow milk goes into the vat
C, raw, whole (also alpine milk)
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
Named for the curd that opens like a flower; a long-rested soft log that can be cave-ripened with a washed Taleggio-like surface.
Every number is labelled with how it is known. How this atlas is made
