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Cheese from Italy, Friuli Venezia Giulia
Made in 6 steps over 4 months. The longest step, ripen, takes at least 4 months (ONAF).
| Main step | at least 4 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 44 °CReported[onaf][onaf-sheet][pat-sheet] | Cook the curd |
| mixed milk, (mostly C with enough G; traditionally G, S and C as available), raw, whole |
| Starter: milk worked once acidified; optional whey starter or thermophilic cultures |
Total time across the recorded steps: 4 months
What changes: Raw whole mixed milk goes into the vat
M (mostly C with enough G; traditionally G, S and C as available), raw, 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
Carso mixed-milk cheese whose curd ripens a day on the table before moulding; goaty, sometimes piquant.
Every number is labelled with how it is known. How this atlas is made
