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Cheese from Italy, Abruzzo
Made in 5 steps over 1.5 h. The longest step, cut and drain the curd, takes 1 h (ONAF) and runs at 35–36 °C (ONAF).
| Main step | 1 hReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
|---|---|---|
| Temperature | 35–36 °CReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
| Acidity | pH 5.2–5.3Reported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
| cow milk, raw, whole (Pezzata Nera, Brown Swiss, Pezzata Rossa or crosses) |
| Starter: native flora plus whey or milk starter |
Total time across the recorded steps: 1.5 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole (Pezzata Nera, Brown Swiss, Pezzata Rossa or crosses)
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
Raw-milk Abruzzo scamorza; stretching heat cuts microbial load by about 70% per the sheet.
Every number is labelled with how it is known. How this atlas is made
