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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Lombardia
Made in 5 steps over 2 months. The longest step, ripen, takes 2 months (ONAF).
| Main step | 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole, single milking, Bergamo herds only |
| Starter: lactic cultures allowed |
Total time across the recorded steps: 2 months
What changes: Raw whole cow milk goes into the vat
C, raw, whole, single milking, Bergamo herds only
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
Large flat washed-rind alpine round; its size lets it age longer than stracchini while staying compact.
Every number is labelled with how it is known. How this atlas is made
