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Cheese from Italy, Liguria
Made in 5 steps over 5.2 days – 41 days. The longest step, ripen, takes 5–40 days (ONAF technical sheet 'Toma di Mendatica (dell…) and runs at 12–15 °C (ONAF technical sheet 'Toma di Mendatica (dell…).
| Main step | 5–40 daysReported[onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 12–15 °CReported[onaf-sheet][pat-sheet] | Ripen |
| cow, sheep or milk, mixed C-S, with a little G at times; raw, whole; 1–2 milkings; winter can be all cow, spring mixed or mostly ewe |
Total time across the recorded steps: 5.2 days – 41 days
What changes: Raw whole cow milk goes into the vat
C, S or mixed C-S, with a little G at times; raw, whole; 1–2 milkings; winter can be all cow, spring mixed or mostly ewe
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
Soft alpine toma of the Brigasca-sheep area whose milk mix shifts with the season; made February–November; served with Ligurian potato dishes.
Every number is labelled with how it is known. How this atlas is made
