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Cheese from Italy, Campania
Made in 5 steps over 2.1 months – 6.1 months. The longest step, ripen, takes 2–6 months (ONAF).
| Main step | 2–6 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| mixed milk, (C+S+G), raw, whole; spring mix about 70% cow, 20% ewe, 10% goat |
Total time across the recorded steps: 2.1 months – 6.1 months
What changes: Raw whole mixed milk goes into the vat
M (C+S+G), raw, whole; spring mix about 70% cow, 20% ewe, 10% goat
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
Three-milk hard cheese from a very small Matese area; kid rennet makes it piquant with age.
Every number is labelled with how it is known. How this atlas is made
