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Cheese from Italy, Lombardia
Made in 6 steps over 30 days. The longest step, ripen, takes at least 30 days (ONAF) and runs at 10–12 °C (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 10–12 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, raw; evening milk skimmed by creaming + whole morning milk; Oct–May |
Total time across the recorded steps: 30 days
What changes: Raw part-skimmed cow milk goes into the vat
C, raw; evening milk skimmed by creaming + whole morning milk; Oct–May
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
Winter valley-dairy semi-skim cheese, keeping the old butter-first skimming practice.
Every number is labelled with how it is known. How this atlas is made
