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Cheese from Italy, Campania
Made in 5 steps over 7.1 days. The longest step, ripen, takes at least 7 days (ONAF) and runs at 8 °C (ONAF).
| Main step | at least 7 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| buffalo milk, pasteurised 70–72 °C for 30–40 s (or thermised), whole |
| Starter: Streptococcus thermophilus and Lactobacillus bulgaricus culture, 2–3% at 40–42 °C |
Total time across the recorded steps: 7.1 days
What changes: Pasteurised whole buffalo milk goes into the vat
B, pasteurised 70–72 °C for 30–40 s (or thermised), whole
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
Lombard-style square soft cheese made from buffalo milk since the early 1980s, using winter buffalo milk.
Every number is labelled with how it is known. How this atlas is made
