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Fermented milk from Italy, Lombardia
Made in 5 steps over 30 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 65–70 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, whey (notably from Bitto DOP) + 5–6% whole C and/or G milk |
Total time across the recorded steps: 30 days
What changes: Cow whey from cheesemaking goes into the vat
C whey (notably from Bitto DOP) + 5–6% whole C and/or G milk
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
Salted, aged alpine ricotta made in the second half of the pasture season when milk is richer; early-season mascherpa is sold fresh and unsalted.
Every number is labelled with how it is known. How this atlas is made
