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Cheese from Italy, Piemonte
Made in 5 steps over 2.5 h. The longest step, mould and salt, takes up to 2 h (ONAF).
| Main step | up to 2 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 30–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| Acidity | pH 5.2–5.3Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, raw or pasteurised, whole; no acidification |
Total time across the recorded steps: 2.5 h
What changes: Raw or pasteurised whole cow milk goes into the vat
C, raw or pasteurised, whole; no acidification
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
Reblochon-inspired small washed-rind cow cheese ripening from the outside in.
Every number is labelled with how it is known. How this atlas is made
