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Cheese from Italy, Trentino-Alto Adige, Alta Val di Non
Made in 6 steps over 32 days – 2 months. The longest step, ripen, takes 30 days – 2 months (ONAF) and runs at 15 °C (ONAF).
| Main step | 30 days – 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 15 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, part-skimmed (evening milk skimmed by natural rising + whole morning milk) |
| Starter: optional natural ferment |
Total time across the recorded steps: 32 days – 2 months
What changes: Part-skimmed cow milk goes into the vat
C, part-skimmed (evening milk skimmed by natural rising + whole morning milk)
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
Kid-rennet semi-cooked cheese of upper Val di Non; sweet then savoury finish.
Every number is labelled with how it is known. How this atlas is made
