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Cheese from Italy, Veneto
Made in 5 steps over 1.4 h – 1.5 h. The longest step, mould and salt, takes 1 h (ONAF).
| Main step | 1 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 32–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, very fresh, raw or pasteurised, whole or part-skimmed by natural creaming |
| Starter: none for raw milk; sieroinnesto required for pasteurised milk |
Total time across the recorded steps: 1.4 h – 1.5 h
What changes: Raw or pasteurised part-skimmed cow milk goes into the vat
C, very fresh, raw or pasteurised, whole or part-skimmed by natural creaming
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
Unsalted, rubbery fresh brick of semi-cooked curd, cooled in water; eaten fried in butter with polenta ('polenta e schiz'); name possibly from curd 'squirting' out of the hoops.
Every number is labelled with how it is known. How this atlas is made
