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Cheese from Italy, Piemonte
Made in 5 steps over 10 days. The longest step, ripen, takes at least 10 days (ONAF) and runs at 10–16 °C (ONAF).
| Main step | at least 10 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 10–16 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| goat or mixed milk, (C + G), raw, whole; heated above a normal pasteurisation (cacioricotta method) to keep whey proteins |
Total time across the recorded steps: 10 days
What changes: Raw or pasteurised whole goat milk goes into the vat
G or M (C + G), raw, whole; heated above a normal pasteurisation (cacioricotta method) to keep whey proteins
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
Tiny cacioricotta-style goat tomino from a hamlet once living on goats; mostly remembered by older people.
Every number is labelled with how it is known. How this atlas is made
