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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Veneto
Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 32 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw or pasteurised; evening milk skimmed by creaming, morning milk whole; in alpine season 10–50% G may be added |
Total time across the recorded steps: 2 months
What changes: Raw or pasteurised part-skimmed cow milk goes into the vat
C, raw or pasteurised; evening milk skimmed by creaming, morning milk whole; in alpine season 10–50% G may be added
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
Old-tradition Sappada cheese with local-dialect names, made in a hay-fed dairy type and a grass-fed malga type; summer wheels may include goat milk.
Every number is labelled with how it is known. How this atlas is made
