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Cheese from Italy, Liguria
Made in 5 steps over 31 days. The longest step, ripen, takes 30 days (ONAF).
| Main step | 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 32–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow or mixed milk, (C-S, C-S-G), whole or part-skimmed, raw or pasteurised; proportions follow the season |
Total time across the recorded steps: 31 days
What changes: Raw or pasteurised part-skimmed cow milk goes into the vat
C or M (C-S, C-S-G), whole or part-skimmed, raw or pasteurised; proportions follow the season
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
Family of farmhouse formaggette from eastern Liguria, each farm using whatever milk it has; oil-rubbed rind; used as filling for 'testaieu'.
Every number is labelled with how it is known. How this atlas is made
