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Cheese from France, Pilat massif
Made in 5 steps over 9.7 days – 10 days. The longest step, ripen, takes at least 8 days (INAO 2012) and runs at 16–22 °C (INAO 2012).
| Main step | at least 8 daysSet[inao-cdc-2][inao-cdc] | Ripen |
|---|---|---|
| Temperature | 16–22 °CSet[inao-cdc-2][inao-cdc] | Ripen |
| goat milk, raw, whole, not standardised (Alpine, Saanen, local Massif Central goats) |
| Starter: preferably whey from a previous curdling |
Total time across the recorded steps: 9.7 days – 10 days
What changes: Raw whole goat milk goes into the vat
G, raw, whole, not standardised (Alpine, Saanen, local Massif Central goats)
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
Small sharp-edged lactic goat disc of the Pilat; sold at stages from ivory to fully blue-coated.
Every number is labelled with how it is known. How this atlas is made
