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Cheese from France, Bourgogne-Franche-Comté
Made in 5 steps over 11 days. The longest step, ripen, takes at least 10 days (INAO) and runs at 10–15 °C (INAO). Salt is 1.5–3 % (INAO).
| Main step | at least 10 daysSet[inao-cdc][inao-cdc-2] | Ripen |
|---|---|---|
| Temperature | 10–15 °CSet[inao-cdc][inao-cdc-2] | Ripen |
| Salt | 1.5–3 %Set[inao-cdc][inao-cdc-2] | Mould and salt |
| Acidity | pH 4.2–4.5Set[inao-cdc][inao-cdc-2] | Set the curd |
| goat milk, raw, whole |
| Starter: whey (lactosérum) back-slop; listed commercial cultures only for temporary problems |
Total time across the recorded steps: 11 days
What changes: Raw whole goat milk goes into the vat
G, raw, whole
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 lactic goat cone that is never turned after moulding, so it keeps a truncated-cone shape and is salted on one face only; traditionally dried in a hanging cage (chazère) in the wind.
Every number is labelled with how it is known. How this atlas is made
