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Cheese from Italy, Toscana
Made in 4 steps over 25 h. The longest step, set the curd, takes up to 24 h (ONAF).
| Main step | up to 24 hReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 72 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| goat milk, pasteurised 72 °C ~30 min, whole |
| Starter: lactic ferments to acidify |
Total time across the recorded steps: 25 h
What changes: Pasteurised whole goat milk goes into the vat
G, pasteurised 72 °C ~30 min, 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
Lactic goat cheeses in many small shapes, coated with herbs or spices (chives, mint, oregano, basil, etc.).
Every number is labelled with how it is known. How this atlas is made
