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Cheese from Italy, Basilicata
Made in 5 steps over 1 h – 1.3 h. The longest step, set the curd, takes 30–40 min (ONAF) and runs at 35–38 °C (ONAF).
| Main step | 30–40 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 35–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole |
| Starter: previous day's whey starter ('cizza') |
Total time across the recorded steps: 1 h – 1.3 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole
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
Firmer, more fibrous plait than scamorza; curd ripens covered by its own hot scotta.
Every number is labelled with how it is known. How this atlas is made
