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Cheese from Italy, Piemonte
Made in 5 steps over 5.5 days – 7 days. The longest step, ripen, takes 5–6 days (ONAF).
| Main step | 5–6 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| mixed milk, (C + S/G; C + S for the Presidio), raw, whole; earlier milkings kept at 4 °C |
Total time across the recorded steps: 5.5 days – 7 days
What changes: Raw whole mixed milk goes into the vat
M (C + S/G; C + S for the Presidio), raw, whole; earlier milkings kept at 4 °C
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
Tiered 'wedding-cake' cheese of 3–5 stacked rounds, modelled on ruined local towers.
Every number is labelled with how it is known. How this atlas is made
