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Cheese from Italy, Campania
Made in 5 steps over 7 days – 20 days. The longest step, ripen, takes 7–20 days (ONAF).
| Main step | 7–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, raw, whole |
Total time across the recorded steps: 7 days – 20 days
What changes: Raw whole goat milk goes into the vat
G, raw, 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
Cilento goat canestrato whose forms are scalded twice in hot whey.
Every number is labelled with how it is known. How this atlas is made
