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Cheese from Italy, Lombardia
Made in 5 steps over 16 days – 21 days. The longest step, ripen, takes 15–20 days (ONAF) and runs at 5–6 °C (ONAF).
| Main step | 15–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 5–6 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, raw, whole, freshly milked; Jun–Sep |
Total time across the recorded steps: 16 days – 21 days
What changes: Raw whole cow milk goes into the vat
C, raw, whole, freshly milked; Jun–Sep
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
Alpine-only stracchino; best known are Stracchino di Nesso (CO) and Stracchino dei Campelli (BG); liquefied sub-rind, chalky core.
Every number is labelled with how it is known. How this atlas is made
