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Cheese from Italy, Liguria
Made in 5 steps over 2.1 months. The longest step, ripen, takes at least 2 months (ONAF) and runs at 15 °C (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 15 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, (Bruna, Cabannina and crosses), raw; evening milk part-skimmed (creamed < 12 h), mixed with whole morning milk |
Total time across the recorded steps: 2.1 months
What changes: Raw part-skimmed cow milk goes into the vat
C (Bruna, Cabannina and crosses), raw; evening milk part-skimmed (creamed < 12 h), mixed with whole morning milk
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
Pressed Apennine cow cheese with a hand-crumbled, salted-then-pressed curd; its whey makes Sarasso.
Every number is labelled with how it is known. How this atlas is made
