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Cheese from Italy, Basilicata
Made in 4 steps over 54 min – 1.3 h. The longest step, set the curd, takes 40 min – 1 h (ONAF) and runs at 35 °C (ONAF).
| Main step | 40 min – 1 hReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole (free-grazing cows) |
| Starter: acid whey from the previous day's make |
Total time across the recorded steps: 54 min – 1.3 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole (free-grazing cows)
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 small, thin plait of fresh pasta filata, made all year.
Every number is labelled with how it is known. How this atlas is made
