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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Calabria
Made in 4 steps over 4 days. The longest step, cut and drain the curd, takes 3 days (ONAF).
| Main step | 3 daysReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
|---|---|---|
| Temperature | 35–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (crossbreds), whole |
Total time across the recorded steps: 4 days
What changes: Whole cow milk goes into the vat
C (crossbreds), 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
Rolled, flattened acid-curd disc with a sour, slightly pungent taste; most eaten at Christmas.
Every number is labelled with how it is known. How this atlas is made
