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Cheese from Italy, Lombardia
Made in 6 steps over 16 days – 21 days. The longest step, ripen, takes 15–20 days (ONAF) and runs at 6–10 °C (ONAF).
| Main step | 15–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 6–10 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, raw, whole, ideally warm from milking (or chilled at 4 °C) |
Total time across the recorded steps: 16 days – 21 days
What changes: Raw whole cow milk goes into the vat
C, raw, whole, ideally warm from milking (or chilled 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
Semi-cooked stracchino with a soft core that can stay chalky when young.
Every number is labelled with how it is known. How this atlas is made
