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Cheese from Italy, Campania
Made in 4 steps over 2.6 h – 4.6 h. The longest step, mould and salt, takes 2–4 h (ONAF).
| Main step | 2–4 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 43 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole; evening and morning milk |
| Starter: farm whey starter |
Total time across the recorded steps: 2.6 h – 4.6 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole; evening and morning milk
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
Named for tearing the stretched rope; firmer than the Irpinian stracciata.
Every number is labelled with how it is known. How this atlas is made
