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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Lombardia
Made in 6 steps over 10 months – 16 months. The longest step, ripen, takes 10–16 months (ONAF).
| Main step | 10–16 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw or pasteurised; evening milk skimmed by creaming + whole morning milk |
| Starter: lactic cultures |
Total time across the recorded steps: 10 months – 16 months
What changes: Raw or pasteurised part-skimmed cow milk goes into the vat
C, raw or pasteurised; evening milk skimmed by creaming + whole morning milk
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
Long-aged semi-skim counterpart of Nostrano grasso; flaky, savoury, never piquant.
Every number is labelled with how it is known. How this atlas is made
