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Cheese from Italy, Piemonte
Made in 4 steps over 50 min – 1.2 h. The longest step, set the curd, takes 45 min – 1 h (ONAF) and runs at 32–37 °C (ONAF).
| Main step | 45 min – 1 hReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 32–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (traditionally Razza Piemontese), raw, whole or lightly creamed; alpeggio milk only; little or no acidity |
Total time across the recorded steps: 50 min – 1.2 h
What changes: Raw whole cow milk goes into the vat
C (traditionally Razza Piemontese), raw, whole or lightly creamed; alpeggio milk only; little or no acidity
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
Uncooked pressed alpine toma made by margari directly on the summer pastures.
Every number is labelled with how it is known. How this atlas is made
