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Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, pasteurised, part-skimmed to 2.0–3.0% fat
Starter: lactic cultures
Total time across the recorded steps: 20 days – 2.6 months
Start
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What changes:Pasteurised part-skimmed cow milk goes into the vat
Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
C, pasteurised, part-skimmed to 2.0–3.0% fat
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
What makes this one different
Cold-then-warm ripening gives conspicuous eyes that dome the upper face.
Rind
Edible, thin, slightly rough and unctuous, light yellow to straw
Size
Ø about 40 cm, height about 9 cm, 8–9 kg; top face domed by the eyes