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Cheese from Italy, Veneto
Made in 6 steps over 40 days. The longest step, ripen, takes 40 days (ONAF).
| Main step | 40 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Bruna and Brown Swiss only), raw, whole |
| Starter: dairy lattoinnesto of local selection (deemed indispensable for the flavour) |
Total time across the recorded steps: 40 days
What changes: Raw whole cow milk goes into the vat
C (Bruna and Brown Swiss only), 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
Mild semi-cooked mountain cow cheese with irregular eyes, defined by a locally selected milk starter and flower-rich alpine forage.
Every number is labelled with how it is known. How this atlas is made
