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Cheese from Po valley
Made in 7 steps over 13 months. The longest step, age on wooden shelves, takes at least 12 months and runs at 16–18 °C. Salt is 1.5–1.8 %.
| Main step | at least 12 monthsSet[pr-disc] | Age on wooden shelves |
|---|---|---|
| Temperature | 16–18 °CReported[coppola1997][franceschi2021][gatti2008] | Age on wooden shelves |
| Salt | 1.5–1.8 %Reported[coppola1997] | Float in brine |
| Acidity | pH 5.2–5.4Reported[bonilauri2026] | Lift in linen, cut in two, mould and mark |
Like Parmigiano Reggiano but with a shorter minimum ripening (9 months), and lysozyme is allowed against late blowing.
| cow milk, raw |
Total time across the recorded steps: 13 months
What changes: Cream rises on the evening milk and is skimmed off
The morning milk is mixed in the next day and may also be skimmed a little the same way. Output: part-skimmed evening milk; the cream goes to butter.
Microbes at work in this step
native raw-milk flora; the milk is never heated
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
Every number is labelled with how it is known. How this atlas is made
