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Cheese from Italy, Lombardia
Made in 5 steps over 25 h. The longest step, ripen, takes 24 h (ONAF).
| Main step | 24 hReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 30 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole, warm from milking (~10 l per kg cheese) |
Total time across the recorded steps: 25 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole, warm from milking (~10 l per kg cheese)
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
Tall, unsalted, heavily stoved cheese riddled with irregular holes, looks like Gorgonzola but has no blue; sweet then bitter finish.
Every number is labelled with how it is known. How this atlas is made
