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Cheese from Italy, Lombardia
Made in 6 steps over 32 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw; milk rested up to 48 h in metal basins in running water and skimmed, then mixed with the last raw milking; spring and autumn |
Total time across the recorded steps: 32 days
What changes: Raw skimmed cow milk goes into the vat
C, raw; milk rested up to 48 h in metal basins in running water and skimmed, then mixed with the last raw milking; spring and autumn
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 semi-skim mid-season cheese; each ~2.5 kg form also yielded about half a kilo of butter for sale.
Every number is labelled with how it is known. How this atlas is made
