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Cheese from Italy, Piemonte
Made in 4 steps over 1 h – 1.8 h. The longest step, mould and salt, takes 30 min – 1 h (ONAF) and runs at 4 °C (ONAF).
| Main step | 30 min – 1 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, pasteurised (sometimes raw), whole; may get 100–300 g salt per 100 L |
Total time across the recorded steps: 1 h – 1.8 h
What changes: Raw or pasteurised whole cow milk goes into the vat
C, pasteurised (sometimes raw), whole; may get 100–300 g salt per 100 L
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 moist rennet-set tomino, distinct from the lactic Tomino canavesano.
Every number is labelled with how it is known. How this atlas is made
