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Cheese from Italy, Veneto
Made in 6 steps over 21 days – 27 days. The longest step, ripen, takes 20–25 days (ONAF) and runs at 9–12 °C (ONAF).
| Main step | 20–25 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 9–12 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, pasteurised (74 °C, 20 s), whole, enriched with a little pasteurised cream |
| Starter: selected cultures |
Total time across the recorded steps: 21 days – 27 days
What changes: Cow cream goes into the vat
C, pasteurised (74 °C, 20 s), whole, enriched with a little pasteurised cream
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
Soft, cream-enriched latteria-type cheese made only by one Fregona cooperative dairy; good for melting dishes and pizza.
Every number is labelled with how it is known. How this atlas is made
