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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Piemonte
Made in 5 steps over 3 months – 3.1 months. The longest step, ripen, takes at least 3 months (ONAF).
| Main step | at least 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole (formerly evening milk partly creamed; small goat/sheep additions likely in the past) |
Total time across the recorded steps: 3 months – 3.1 months
What changes: Raw whole cow milk goes into the vat
C, raw, whole (formerly evening milk partly creamed; small goat/sheep additions likely in the past)
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
Two-day 'double-curd' blue made in the summer pasture season; Penicillium veining needs piercing.
Every number is labelled with how it is known. How this atlas is made
