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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Lombardia
Made in 5 steps over 31 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 5–6 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, raw, whole, freshly milked |
Total time across the recorded steps: 31 days
What changes: Raw whole cow milk goes into the vat
C, raw, whole, freshly milked
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 square cave-ripened washed-rind cheese ripening from the outside in, creamy and yellowish under the rind.
Every number is labelled with how it is known. How this atlas is made
