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Cheese from Italy, Abruzzo
Made in 5 steps over 1.5 h – 1.7 h. The longest step, mould and salt, takes 1 h (ONAF).
| Main step | 1 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 32–36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole |
| Starter: optional whey or milk starter (thermophilic) |
Total time across the recorded steps: 1.5 h – 1.7 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole
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
Name joins the rush basket (giunco) and the squeezing (spremitura) of the curd; sweet fresh cow curd.
Every number is labelled with how it is known. How this atlas is made
