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Cheese from Italy, Veneto
Made in 6 steps over 31 days – 36 days. The longest step, ripen, takes 30–35 days (ONAF) and runs at 10–13 °C (ONAF). Salt is 15 % (ONAF).
| Main step | 30–35 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 10–13 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| Salt | 15 %Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, raw, part-skimmed by creaming in basins set in running mountain water (cream goes to butter) |
Total time across the recorded steps: 31 days – 36 days
What changes: Cow cream goes into the vat
C, raw, part-skimmed by creaming in basins set in running mountain water (cream goes to butter)
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
Summer alpine-pasture semi-fat cow cheese at serious risk of extinction: only about one malga in six still makes it the traditional way.
Every number is labelled with how it is known. How this atlas is made
