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Cheese from Italy, Campania
Made in 4 steps over 30 min – 2 h. The longest step, mould and salt, takes 30 min – 2 h (ONAF).
| Main step | 30 min – 2 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, pasteurised, whole; stored at 4 °C |
| Starter: natural starter |
Total time across the recorded steps: 30 min – 2 h
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised, whole; stored at 4 °C
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
Mozzarella curd rolled into thin sheets instead of balls, for rolling with fillings.
Every number is labelled with how it is known. How this atlas is made
