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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Made in 6 steps over 3 months. The longest step, ripen, takes at least 3 months (ONAF).
| Main step | at least 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole (sheet also allows part-skimmed); lysozyme (from egg) added |
| Starter: lactic cultures |
Total time across the recorded steps: 3 months
What changes: Raw part-skimmed cow milk goes into the vat
C, raw, whole (sheet also allows part-skimmed); lysozyme (from egg) added
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
Full-fat Pustertal table cheese with dense eyes; long-aged wheels form tiny flakes. Used in Tyrolean canederli and cheese cakes.
Every number is labelled with how it is known. How this atlas is made
