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Cheese from Italy, Lombardia
Made in 5 steps over 20 days – 40 days. The longest step, ripen, takes 20–40 days (ONAF).
| Main step | 20–40 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 72–74 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, whole, low-acidity, centrifuge-cleaned and pasteurised (72–74 °C) |
| Starter: selected thermophilic Streptococcus thermophilus cultures |
Total time across the recorded steps: 20 days – 40 days
What changes: Pasteurised whole cow milk goes into the vat
C, whole, low-acidity, centrifuge-cleaned and pasteurised (72–74 °C)
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
Generic class name (1941) for soft Bel Paese-type cheeses; mild, stoved, short-ripened.
Every number is labelled with how it is known. How this atlas is made
