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Cheese from Italy, Marche
Made in 5 steps over 7 days. The longest step, ripen, takes 7 days (ONAF).
| Main step | 7 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 95 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, (local beef breeds), raw, whole; made Oct–Mar |
Total time across the recorded steps: 7 days
What changes: Raw whole cow milk goes into the vat
C (local beef breeds), raw, whole; made Oct–Mar
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
Soft sweet-sour cow cheese that slumps under its own weight; whey-scalded surface and fig or cabbage leaf wrapping.
Every number is labelled with how it is known. How this atlas is made
