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Cheese from Italy, Piemonte
Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF) and runs at 8–12 °C (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8–12 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| mixed milk, (C + whole G), raw; cow part may be partly skimmed (facets) |
Total time across the recorded steps: 2 months
What changes: Raw part-skimmed mixed milk goes into the vat
M (C + whole G), raw; cow part may be partly skimmed (facets)
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
Cow–goat semi-cooked pressed toma of Ossola; the dialect name just means 'cheese' (or young cheese).
Every number is labelled with how it is known. How this atlas is made
