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Fermentation Atlas

Argentina

13 ferments from Argentina, with how each is made.

13 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Aloja de algarroba (Prosopis pod beer)Alcoholic drinks2 days3.8
BrùzzoCheese7 days
Ch'arki (charqui, charque)Meat5 days20 %
Cuartirolo argentinoCheeseat least 20 days12 °C5.2
Formaggetta (delle Valli Arroscia e Argentina)Cheeseat least 30 days
Muday (Mapuche grain chicha)Alcoholic drinks
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks6–8 h3.1–3.6
Queso cremosoCheeseat least 20 days4 °C
Queso de Tafí del ValleCheeseat least 30 days25–33 %5–5.4
ReggianitoCheeseat least 6 months12 °C
TyboCheeseat least 25 days1.3 %
Abati (Paraguay, Argentina)Alcoholic drinks
Queso Sardo (Argentina)Cheeseat least 3 months

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made