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Cheese from Italy, Veneto
Made in 6 steps over 30 days. The longest step, ripen, takes 30 days (ONAF).
| Main step | 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 72 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, part-skimmed by creaming, pasteurised (72 °C) |
| Starter: dairy lattoinnesto: whole milk heated to 65 °C for 15 min, held at 40 °C for 5–6 h |
Total time across the recorded steps: 30 days
What changes: Pasteurised part-skimmed cow milk goes into the vat
C, part-skimmed by creaming, pasteurised (72 °C)
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
Semi-fat 'home' dairy cheese of Comelico with light even eyes; sweet, turning slightly piquant with age.
Every number is labelled with how it is known. How this atlas is made
