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Cheese from Italy, Campania
Made in 4 steps over 12 h – 24 h. The longest step, mould and salt, takes 12–24 h (ONAF).
| Main step | 12–24 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, pasteurised, whole (the Presidio backs raw milk and Podolica cows) |
| Starter: acid whey starter from the previous day, added at 20 °C |
Total time across the recorded steps: 12 h – 24 h
What changes: Raw or pasteurised whole cow milk goes into the vat
C, pasteurised, whole (the Presidio backs raw milk and Podolica cows)
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
Despite the name, a very fresh caciocavallo-type curd ripened nearly dry and packed in myrtle. Made May–June and September–December.
Every number is labelled with how it is known. How this atlas is made
