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Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, whole, almost always pasteurised (once raw)
Starter: milk inoculated with Geotrichum candidum spores (formerly the mould arrived by chance)
Total time across the recorded steps: 7 days
Start
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What changes:Raw or pasteurised whole cow milk goes into the vat
Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
C, whole, almost always pasteurised (once raw)
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
What makes this one different
Small Geotrichum-rinded cow cheese that turns creamy as it ages.
Rind
Thin, soft, bloomy white-straw with grid marks
Size
200–400 g; low wide cylinder ø 10–15 cm, side 1–3 cm