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Cheese from Italy, Liguria
Made in 5 steps over 31 days – 32 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 16–24 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, whole, or C/S part-skimmed, or mixed (C-G, C-S); raw |
Total time across the recorded steps: 31 days – 32 days
What changes: Raw part-skimmed goat milk goes into the vat
G whole, or C/S part-skimmed, or mixed (C-G, C-S); raw
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
Savona-province twin of the Arroscia formaggetta, mainly goat milk; long room-temperature set, uncut curd.
Every number is labelled with how it is known. How this atlas is made
