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Cheese from Italy, Toscana
Made in 6 steps over 40 days – 2 months. The longest step, ripen, takes 40 days – 2 months (ONAF).
| Main step | 40 days – 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, raw, whole |
Total time across the recorded steps: 40 days – 2 months
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
Apr–Sep/Oct goat cheese; milk may set spontaneously from pasture plants; salt-marsh pastures give delicate aromas.
Every number is labelled with how it is known. How this atlas is made
