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Cheese from Italy, Piemonte
Made in 6 steps over 3 months. The longest step, ripen, takes at least 3 months (ONAF).
| Main step | at least 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (mostly Bruna Alpina), raw, whole; evening milk creamed overnight in basins in running water, gaining acidity, then mixed (cream left in) with morning milk |
Total time across the recorded steps: 3 months
What changes: Raw part-skimmed cow milk goes into the vat
C (mostly Bruna Alpina), raw, whole; evening milk creamed overnight in basins in running water, gaining acidity, then mixed (cream left in) with 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
'Sour toma' made from acidified milk: hard, crumbly, eyeless paste with an amber rim, yogurt-sour when young.
Every number is labelled with how it is known. How this atlas is made
