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Cheese from Italy, Lombardia
Made in 6 steps over 6 months. The longest step, ripen, takes at least 6 months (ONAF).
| Main step | at least 6 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole; pasture-fed, Jun–Sep |
Total time across the recorded steps: 6 months
What changes: Raw whole cow milk goes into the vat
C, raw, whole; pasture-fed, Jun–Sep
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
Generic Lombard summer alpine full-fat cooked wheel; derogation allows wood/copper/cloth tools and raw milk.
Every number is labelled with how it is known. How this atlas is made
