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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Veneto
Made in 6 steps over 3 months. The longest step, ripen, takes at least 3 months (ONAF).
| Main step | at least 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (mostly Bruna), raw, skimmed (milk fat below 3.5%) |
| Starter: local lattoinnesto from raw milk with native strains |
Total time across the recorded steps: 3 months
What changes: Raw skimmed cow milk goes into the vat
C (mostly Bruna), raw, skimmed (milk fat below 3.5%)
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
Lean, skimmed-milk derivative of the local fat 'Nostrano'; scarce, made only in a few dairies, and its method is not fully documented.
Every number is labelled with how it is known. How this atlas is made
