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Cheese from Italy, Veneto
Made in 5 steps over 8 days – 19 days. The longest step, ripen, takes 6–15 days (ONAF).
| Main step | 6–15 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–40 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw; evening milk skimmed by creaming overnight (traditionally in the airy 'Cason de l'Aria' malga room), mixed 1:1 with whole morning milk |
Total time across the recorded steps: 8 days – 19 days
What changes: Raw part-skimmed cow milk goes into the vat
C, raw; evening milk skimmed by creaming overnight (traditionally in the airy 'Cason de l'Aria' malga room), mixed 1:1 with 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
Lean, very salty fresh mountain cheese with dense 'weeping' eyes, made June–September on Grappa pastures; recorded from the mid-19th century.
Every number is labelled with how it is known. How this atlas is made
