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Cheese from Italy, Friuli Venezia Giulia
Made in 3 steps over 2 days. The longest step, set the curd, takes 24 h (ONAF) and runs at 20 °C (ONAF).
| Main step | 24 hReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 20 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, whole; raw, thermised or pasteurised |
| Starter: selected cultures |
Total time across the recorded steps: 2 days
What changes: Raw or pasteurised whole goat milk goes into the vat
G, whole; raw, thermised or 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
Lactic goat log of the Carso, plain or with herbs.
Every number is labelled with how it is known. How this atlas is made
