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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 34–36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| mixed milk, (C about 50% + G about 50%), thermised or pasteurised, whole |
| Starter: natural milk starter or selected cultures |
Total time across the recorded steps: 2 months
What changes: Pasteurised whole mixed milk goes into the vat
M (C about 50% + G about 50%), thermised or pasteurised, whole
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
Cow-goat mixed-milk wheel that tastes of both milks.
Every number is labelled with how it is known. How this atlas is made
