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Cheese from Italy, Campania
Made in 5 steps over 7.1 days. The longest step, ripen, takes at least 7 days (ONAF technical sheet PDF) and runs at 4–8 °C (ONAF technical sheet PDF). Salt is 20 % (ONAF technical sheet PDF).
| Main step | at least 7 daysReported[onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4–8 °CReported[onaf-sheet][pat-sheet] | Ripen |
| Salt | 20 %Reported[onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, (Bruna or Pezzata Rossa), raw, whole; evening milk kept at 4 °C plus morning milk |
Total time across the recorded steps: 7.1 days
What changes: Raw whole cow milk goes into the vat
C (Bruna or Pezzata Rossa), raw, whole; evening milk kept at 4 °C plus 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
A primosale aged about a month, first devised to rescue unsold fresh cheese; soft, melting, with small elliptical eyes.
Every number is labelled with how it is known. How this atlas is made
