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Cheese from Italy, Piemonte
Made in 5 steps over 11 h – 14 h. The longest step, mould and salt, takes 10–12 h (ONAF) and runs at 4 °C (ONAF).
| Main step | 10–12 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, raw or pasteurised, whole; no acidification (fresh or well-chilled milk); formerly creamed evening milk mixed with warm morning milk |
Total time across the recorded steps: 11 h – 14 h
What changes: Raw or pasteurised whole cow milk goes into the vat
C, raw or pasteurised, whole; no acidification (fresh or well-chilled milk); formerly creamed evening milk mixed with warm 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
Very fresh, moist, sweet cow toma eaten next day, often barely salted.
Every number is labelled with how it is known. How this atlas is made
