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Cheese from Italy, Veneto
Made in 6 steps over 2 months – 3 months. The longest step, ripen, takes 2–3 months (ONAF).
| Main step | 2–3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, part-skimmed by natural creaming; milk of three milkings |
| Starter: dairy's own lattoinnesto |
Total time across the recorded steps: 2 months – 3 months
What changes: Raw part-skimmed cow milk goes into the vat
C, raw, part-skimmed by natural creaming; 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
Semi-fat Ladin dairy cheese with fine even 3–4 mm eyes and a yogurt-like tang; Ladin place name 'FODOM' stamped on the side.
Every number is labelled with how it is known. How this atlas is made
