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Cheese from Italy, Lombardia
Made in 6 steps over 30 days. The longest step, ripen, takes 30 days (ONAF) and runs at 8–14 °C (ONAF). Salt is 25 % (ONAF).
| Main step | 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8–14 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| Salt | 25 %Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| goat milk, raw, whole, single fresh milking |
Total time across the recorded steps: 30 days
What changes: Raw whole goat milk goes into the vat
G, raw, whole, single fresh milking
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
Small soft-pasted goat cheese named from 'staèl' = cheese in the shepherds' Gaì jargon.
Every number is labelled with how it is known. How this atlas is made
