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Cheese from Italy, Friuli Venezia Giulia
Made in 5 steps over 45 min – 1 h. The longest step, set the curd, takes 25–40 min (ONAF) and runs at 33 °C (ONAF).
| Main step | 25–40 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 33 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole, two milkings (evening milk held ≥ 8 °C overnight, mixed with warm morning milk in copper vat) |
| Starter: dairy-made natural milk starter (milk heated to 68 °C a few seconds, left to 11–13 °SH/50 mL) |
Total time across the recorded steps: 45 min – 1 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole, two milkings (evening milk held ≥ 8 °C overnight, mixed with warm morning milk in copper vat)
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
Raw-milk latteria-type wheel with partridge-eye holes; sold fresco, mezzano and vecchio.
Every number is labelled with how it is known. How this atlas is made
