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Cheese from Italy, Piemonte
Made in 5 steps over 13 h – 25 h. The longest step, prepare the milk, takes 12–24 h (ONAF).
| Main step | 12–24 hReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
|---|---|---|
| Temperature | 32–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, partly skimmed (a whole-milk type is also sold); milk must be acidified first, by long creaming (once 12–24 h, 26–36 h, even 48 h) or by skimming then acidifying |
Total time across the recorded steps: 13 h – 25 h
What changes: Raw part-skimmed cow milk goes into the vat
C, raw, partly skimmed (a whole-milk type is also sold); milk must be acidified first, by long creaming (once 12–24 h, 26–36 h, even 48 h) or by skimming then acidifying
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-milk toma': chalky, crumbly, eyeless and acidic, may blue naturally with age.
Every number is labelled with how it is known. How this atlas is made
