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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Made in 5 steps over 15 days – 20 days. The longest step, ripen, takes 15–20 days (ONAF) and runs at 4–6 °C (ONAF).
| Main step | 15–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4–6 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, thermised or pasteurised, whole, one or two milkings |
| Starter: natural milk starter or selected starters |
Total time across the recorded steps: 15 days – 20 days
What changes: Pasteurised whole cow milk goes into the vat
C, thermised or pasteurised, whole, one or two milkings
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
Soft, buttery Italico-derived cheese made since the 1970s.
Every number is labelled with how it is known. How this atlas is made
