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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Made in 5 steps over 20 days – 3.3 months. The longest step, ripen, takes 20 days – 3.3 months (ONAF).
| Main step | 20 days – 3.3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, pasteurised, whole or skimmed to 3.0–4.0% fat |
| Starter: lactic cultures (high count) |
Total time across the recorded steps: 20 days – 3.3 months
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised, whole or skimmed to 3.0–4.0% fat
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
Smear-ripened slicing cheese named after nearby Val Badia; barely visible irregular eyes.
Every number is labelled with how it is known. How this atlas is made
