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Cheese from Italy, Friuli Venezia Giulia
Made in 6 steps over 20 days. The longest step, ripen, takes 20 days (ONAF).
| Main step | 20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, whole; classico raw or thermised, morbido pasteurised |
| Starter: optional natural milk starter or local selected ferments |
Total time across the recorded steps: 20 days
What changes: Raw or pasteurised whole cow milk goes into the vat
C, whole; classico raw or thermised, morbido pasteurised
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
Matured submerged in a never-renewed milk-cream-salt brine; perhaps the oldest Friulian cheese.
Every number is labelled with how it is known. How this atlas is made
