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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Made in 5 steps over 21 days. The longest step, ripen, takes 21 days (ONAF) and runs at 1–10 °C (ONAF).
| Main step | 21 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 1–10 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, pasteurised, whole or skimmed to 4.0% fat ('latte fieno STG') |
| Starter: lactic cultures |
Total time across the recorded steps: 21 days
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised, whole or skimmed to 4.0% fat ('latte fieno STG')
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
Small soft caciotta of hay milk with slit-shaped eyes and cream-and-butter aroma.
Every number is labelled with how it is known. How this atlas is made
