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Cheese from Italy, Toscana
Made in 5 steps over 32 days. The longest step, ripen, takes at least 30 days (ONAF) and runs at 4 °C (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| goat milk, pasteurised 72 °C ~30 min, whole |
| Starter: lactic ferments |
Total time across the recorded steps: 32 days
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
Island goat cheeses: a kneaded, extruded, herb-flavoured fresh caprino and a month-aged moulded type.
Every number is labelled with how it is known. How this atlas is made
