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Cheese from Italy, Piemonte
Made in 6 steps over 12 days – 15 days. The longest step, ripen, takes 12–15 days (ONAF).
| Main step | 12–15 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| Acidity | pH 5.5Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, raw, whole; evening milk kept cold |
| Starter: some recent producers add selected thermophilic cultures |
Total time across the recorded steps: 12 days – 15 days
What changes: Raw whole cow milk goes into the vat
C, raw, whole; evening milk kept cold
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
Wide, flat fresh cow toma; very fresh forms are the base for spiced Salignun.
Every number is labelled with how it is known. How this atlas is made
