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Cheese from Italy, Veneto
Made in 6 steps over 3 months. The longest step, ripen, takes 3 months (ONAF) and runs at 13 °C (ONAF).
| Main step | 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 13 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, raw, part-skimmed: 3/5 whole, 2/5 (evening milk) skimmed by natural creaming |
| Starter: dairy's own sieroinnesto (whey starter) |
Total time across the recorded steps: 3 months
What changes: Raw part-skimmed cow milk goes into the vat
C, raw, part-skimmed: 3/5 whole, 2/5 (evening milk) skimmed by natural creaming
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
Hard, pressed Ladin dairy cheese made only October–April; deep yellow paste credited to beta-carotene from flowery pastures; made since the 1970s.
Every number is labelled with how it is known. How this atlas is made
