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Cheese from Italy, Lombardia
Made in 5 steps over 3 days – 15 days. The longest step, ripen, takes 3–15 days (ONAF) and runs at 15–18 °C (ONAF).
| Main step | 3–15 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 15–18 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| goat milk, (Bionda dell'Adamello), raw, whole, freshly milked; heated to ~93 °C to precipitate whey proteins, then cooled |
Total time across the recorded steps: 3 days – 15 days
What changes: Raw whole goat milk goes into the vat
G (Bionda dell'Adamello), raw, whole, freshly milked; heated to ~93 °C to precipitate whey proteins, then cooled
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
Cacio-ricotta-style goat cheese: milk is boiled-hot first so whey proteins stay in the curd.
Every number is labelled with how it is known. How this atlas is made
