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Cheese from Italy, Toscana
Made in 5 steps over 4.6 h. The longest step, mould and salt, takes 4 h (ONAF) and runs at 35–40 °C (ONAF).
| Main step | 4 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 35–40 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| mixed milk, (S majority + C), pasteurised 72 °C 15–20 s, or raw if microbiologically safe; whole |
| Starter: thermophilic freeze-dried ferments or whey starter (~3 %), 25 min pre-acidification |
Total time across the recorded steps: 4.6 h
What changes: Raw or pasteurised whole mixed milk goes into the vat
M (S majority + C), pasteurised 72 °C 15–20 s, or raw if microbiologically safe; whole
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
Mixed-milk caciotta whose rind is treated with ripe tomato, using its acidity to keep moulds off.
Every number is labelled with how it is known. How this atlas is made
