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Cheese from Italy, Piemonte
Made in 4 steps over 25 min. The longest step, set the curd, takes 20 min (ONAF) and runs at 37 °C (ONAF).
| Main step | 20 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, pasteurised, whole, kept at 4 °C (traditional farm version raw, creamed evening + morning milk) |
Total time across the recorded steps: 25 min
What changes: Raw or pasteurised whole cow milk goes into the vat
C, pasteurised, whole, kept at 4 °C (traditional farm version raw, creamed evening + 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
Coarsely cut, very moist fresh tomino made on farms from surplus milk; family-made ones are now rare.
Every number is labelled with how it is known. How this atlas is made
