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Cheese from Italy, Lombardia
Made in 6 steps over 2 years. The longest step, ripen, takes at least 2 years (ONAF).
| Main step | at least 2 yearsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Friesian, sometimes Brown), raw; evening milk skimmed by creaming + whole morning milk |
| Starter: natural whey starter (sieroinnesto) |
Total time across the recorded steps: 2 years
What changes: Raw part-skimmed cow milk goes into the vat
C (Friesian, sometimes Brown), raw; evening milk skimmed by creaming + whole morning milk
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
Unpressed ancestor of the grana cheeses, famed for a whey 'tear' in the paste; the true 'goccia' production ceased and today's output is small. Defective young wheels were shaved as Raspadüra.
Every number is labelled with how it is known. How this atlas is made
