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Cheese from Italy, Friuli Venezia Giulia
Made in 4 steps over 2 days – 4 days. The longest step, mould and salt, takes 24 h – 2 days (ONAF).
| Main step | 24 h – 2 daysReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 80–90 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, whey from malga cheese, optionally with milk, buttermilk or skimmed cream |
Total time across the recorded steps: 2 days – 4 days
What changes: Cow whey from cheesemaking goes into the vat, with a little fresh milk or cream
C whey from malga cheese, optionally with milk, buttermilk or skimmed cream
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
Malga-smoked ricotta that becomes a grating cheese when pressed and smoked longer; the 'sitz' acidifier is unusual.
Every number is labelled with how it is known. How this atlas is made
