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Cheese from Italy, Liguria
Made in 4 steps over 30 days. The longest step, ripen, takes 30 days (ONAF) and runs at 4 °C (ONAF).
| Main step | 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, whey left from San Stè making |
| Starter: acidifiers may be added (acid whey, vinegar, lactic acid) |
Total time across the recorded steps: 30 days
What changes: Cow whey from cheesemaking goes into the vat
C whey left from San Stè making
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
Salted, dried cow-whey ricotta that turns firm and grateable; used to season dishes.
Every number is labelled with how it is known. How this atlas is made
