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Cheese from Italy, Piemonte
Made in 6 steps over 4 months. The longest step, ripen, takes at least 4 months (ONAF) and runs at 8–12 °C (ONAF).
| Main step | at least 4 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8–12 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, raw, whole |
Total time across the recorded steps: 4 months
What changes: Raw whole cow milk goes into the vat
C, 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
One of the few Piemonte cheeses made with a real cook; hard, with a toasted-hazelnut bitter finish.
Every number is labelled with how it is known. How this atlas is made
