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Cheese from Italy, Emilia-Romagna
Made in 5 steps over 2.1 months – 3.1 months. The longest step, ripen, takes 2–3 months (ONAF).
| Main step | 2–3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (or C+S), raw, partly skimmed by cream rising |
Total time across the recorded steps: 2.1 months – 3.1 months
What changes: Cow cream goes into the vat
C (or C+S), raw, partly skimmed by cream rising
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
Semi-fat cow cheese from skimmed raw milk, drained in linen; unusual among Apennine cheeses.
Every number is labelled with how it is known. How this atlas is made
