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Cheese from Italy, Friuli Venezia Giulia
Made in 6 steps over 30 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 34–36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, pasteurised (since the 1970s), whole; Carso forage |
| Starter: ferment added after 45–60 min rest in the vat |
Total time across the recorded steps: 30 days
What changes: Pasteurised whole cow milk goes into the vat
C, pasteurised (since the 1970s), whole; Carso forage
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
Carso co-operative dairy cheese; flavour reflects the flowers and plants the cows graze.
Every number is labelled with how it is known. How this atlas is made
