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Cheese from Italy, Lombardia
Made in 5 steps over 4.1 months – 18 months. The longest step, ripen, takes 4–18 months (ONAF).
| Main step | 4–18 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, heavily hand-skimmed after 48 h rest in a basin (conca) |
Total time across the recorded steps: 4.1 months – 18 months
What changes: Raw skimmed cow milk goes into the vat
C, raw, heavily hand-skimmed after 48 h rest in a basin (conca)
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
Lean, long-aged Lake Como skim cheese ripened in crotti caves.
Every number is labelled with how it is known. How this atlas is made
