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Cheese from Italy, Lombardia
Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 34 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Bruna Alpina only), raw, whole, freshly milked |
| Starter: selected thermophilic cultures |
Total time across the recorded steps: 2 months
What changes: Raw whole cow milk goes into the vat
C (Bruna Alpina only), raw, whole, freshly milked
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
Raw-milk sibling of Formaggella di Tremosine; documented since the 1920s.
Every number is labelled with how it is known. How this atlas is made
