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Cheese from Italy, Lombardia
Made in 5 steps over 11 days – 21 days. The longest step, ripen, takes 10–20 days (ONAF).
| Main step | 10–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, whole, chilled 12 h at 4 °C; raw, or pasteurised 78 °C 120 s by steam injection |
| Starter: milk starter (lattoinnesto) of S. thermophilus and L. bulgaricus in milk thermised at 60 °C, matured 3 h |
Total time across the recorded steps: 11 days – 21 days
What changes: Raw or pasteurised whole cow milk goes into the vat
C, whole, chilled 12 h at 4 °C; raw, or pasteurised 78 °C 120 s by steam injection
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
Flat square robiola bearing reed-mat ridges; recorded in the 1877–1885 Jacini agrarian inquiry.
Every number is labelled with how it is known. How this atlas is made
