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Cheese from Italy, Lombardia
Made in 6 steps over 12 months. The longest step, ripen, takes at least 12 months (ONAF).
| Main step | at least 12 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 72 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, (Bruna Alpina only), evening milk centrifuge-skimmed + whole morning milk, pasteurised 72 °C for 30 s |
| Starter: lactic cultures |
Total time across the recorded steps: 12 months
What changes: Pasteurised whole cow milk goes into the vat
C (Bruna Alpina only), evening milk centrifuge-skimmed + whole morning milk, pasteurised 72 °C for 30 s
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
Long-aged, pressed, grating-type semi-skim cheese from a single co-op dairy, with batch traceability on every wheel.
Every number is labelled with how it is known. How this atlas is made
