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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Cheese from Italy, Sicilia
Made in 6 steps over 4.6 h – 5.4 h. The longest step, cook the curd, takes 4 h (ONAF) and runs at 80–85 °C (ONAF).
| Main step | 4 hReported[onaf][onaf-sheet][pat-sheet] | Cook the curd |
|---|---|---|
| Temperature | 80–85 °CReported[onaf][onaf-sheet][pat-sheet] | Cook the curd |
| cow milk, (various breeds), raw, whole |
| Starter: none; natural microflora |
Total time across the recorded steps: 4.6 h – 5.4 h
What changes: Raw whole cow milk goes into the vat
C (various breeds), 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
Made like Caciocavallo palermitano but shaped into a flat loaf ('vastedda'); cow milk, unlike the ewe Vastedda della Valle del Belice DOP.
Every number is labelled with how it is known. How this atlas is made
