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Cheese from Italy, Lombardia
Made in 6 steps over 30 days – 45 days. The longest step, ripen, takes 30–45 days (ONAF).
| Main step | 30–45 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, chilled to 4 °C, skimmed and standardised with cream (part-skimmed), pasteurised |
| Starter: lactic cultures |
Total time across the recorded steps: 30 days – 45 days
What changes: Cow cream goes into the vat
C, chilled to 4 °C, skimmed and standardised with cream (part-skimmed), pasteurised
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
Moulded in the shape of the four-petal Camunian rose from the valley's rock carvings, the Lombardy symbol; a single dairy's brand.
Every number is labelled with how it is known. How this atlas is made
