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Cheese from Italy, Veneto
Made in 6 steps over 2 months. The longest step, ripen, takes 2 months (ONAF) and runs at 10–12 °C (ONAF).
| Main step | 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 10–12 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| mixed milk, (20% S, 80% C), lightly pasteurised (60 °C, 3 min), whole |
Total time across the recorded steps: 2 months
What changes: Pasteurised whole mixed milk goes into the vat
M (20% S, 80% C), lightly pasteurised (60 °C, 3 min), 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
Farmhouse mixed cow-ewe cheese, mostly cow milk with a fifth ewe milk, a legacy of mixed flocks on peasant farms; eyeless, sweet to piquant with age.
Every number is labelled with how it is known. How this atlas is made
