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Cheese from Italy, Campania
Made in 3 steps over 2.1 h – 3.2 h. The longest step, mould and salt, takes 2–3 h (ONAF) and runs at 15–30 °C (ONAF).
| Main step | 2–3 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 15–30 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| buffalo milk, cream, raw or pasteurised |
Total time across the recorded steps: 2.1 h – 3.2 h
What changes: Buffalo cream goes into the vat
B cream, raw or pasteurised
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
A Lombard product transplanted to Campania, made from buffalo cream.
Every number is labelled with how it is known. How this atlas is made
