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Cheese from Italy, Piemonte
Made in 5 steps over 5.1 days – 5.2 days. The longest step, ripen, takes 5 days (ONAF) and runs at 4 °C (ONAF).
| Main step | 5 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, pasteurised, whole; all milkings kept at 4 °C |
| Starter: lactic cultures |
Total time across the recorded steps: 5.1 days – 5.2 days
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised, whole; all milkings kept at 4 °C
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
Rindless, creamy, flat fresh robiola meant to be eaten whole within days.
Every number is labelled with how it is known. How this atlas is made
