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Cheese from Italy, Calabria
Made in 5 steps over 25 h. The longest step, mould and salt, takes 24 h (ONAF) and runs at 85 °C (ONAF).
| Main step | 24 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 85 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, (mainly Podolica), whole, raw or pasteurised |
| Starter: lactic cultures |
Total time across the recorded steps: 25 h
What changes: Raw or pasteurised whole cow milk goes into the vat
C (mainly Podolica), whole, raw or pasteurised
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
Semi-cooked Podolica mozzarella made June–September as herds move up to the Sila; acid curd rests a day in cold water before stretching.
Every number is labelled with how it is known. How this atlas is made
