Skip to main content
Support

Browse by category

All categories
Fermentation Atlas

Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano

Schnittkäse Dolomitenkönig (Formaggio da taglio Dolomitenkönig)

Made in 5 steps over 20 days – 2.6 months. The longest step, ripen, takes 20 days – 2.6 months (ONAF).

Key numbers
Main step20 days – 2.6 monthsReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature35–37 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

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
Drag the bar or press Play

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

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Schnittkäse Dolomitenkönig' (id 1274)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Prov. Bolzano PAT sheetgov