Italy

618 ferments from Italy, with how each is made.

618 entries listed here, page 4 of 5.

Compare them

Ferment	Kind	Main step	Temperature	Salt	pH
Ricotta marzotica leccese	Cheese	10–20 days	11–14 °C
Ricotta mista	Cheese	15–30 min	85–90 °C		4–4.5
Ricotta moliterna	Cheese	15–20 days
Ricotta mustia	Cheese	2–3 days
Ricotta ovina di Arischia	Cheese	0.1 min	78 °C
Ricotta Romana PDO	Cheese	8–24 h
Ricotta salata	Cheese	at least 10 days
Ricotta salata o marzotica	Cheese	at least 30 days	11–14 °C
Ricotta Schotte	Cheese
Ricotta secca	Cheese	20 days – 2 months	14–16 °C
Ricotta stagionata di pecora	Cheese	at least 30 days
Ricotta testa di morto	Cheese	20–30 days
Ricotta toscanella	Cheese	15–30 days
Ricotta vaccina fresca dell'Emilia-Romagna	Cheese	up to 7 days	0–4 °C	up to 1 %	6.5
Ricotta viterbese	Cheese	12–36 h	4–5 °C
Ricottone salato	Cheese	2–12 months
Robiola bresciana	Cheese	10–20 days	4–8 °C
Robiola d'Alba	Cheese	3–4 days	5–8 °C		up to 4.8
Robiola della Val Bormida	Cheese	4–6 days
Robiola della Valsassina	Cheese	30 days – 2 months
Robiola di Cocconato	Cheese	5 days	4 °C
Robiola di Roccaverano PDO	Cheese	at least 3 days
Roman barley-cake leaven (any season)	Starters and koji
Roman millet-and-must leaven (Pliny)	Starters and koji
Roman wheat-bran and white-must leaven cakes (Pliny's 'best' leaven)	Starters and koji	3 days
Rosa camuna	Cheese	30–45 days
Salagnùn	Cheese	3 months	10 °C
Salama da sugo IGP	Meat	4–6 months		2.2–3 %
Salame (Italian salami family)	Meat	at least 25 days	12–19 °C	1.5–3.5 %	5.2–6.5
Salame Brianza DOP	Meat	at least 14 days	9–13 °C		at least 5.3
Salame Cremona IGP	Meat	at least 35 days	11–16 °C		at least 5.2
Salame di Varzi DOP	Meat	at least 30 days		2–2.5 %
Salame Felino IGP	Meat	at least 25 days	12–18 °C	2–2.8 %	at least 5.3
Salame Piacentino DOP	Meat	at least 45 days	12–19 °C	1.5–3.5 %	5.2–6.5
Salame Piemonte IGP	Meat	10 days – 2.8 months		up to 3 %	at least 5.2
Salame S. Angelo IGP	Meat	at least 30 days		2.8–3.2 %	5.1–6.2
Salamini italiani alla cacciatora DOP	Meat	at least 10 days	10–15 °C		at least 5.3
Salignun	Cheese	3–15 days
Salsiccia di Calabria DOP	Meat	at least 30 days
Salva Cremasco PDO	Cheese	at least 2.5 months	2–8 °C
Sarasso	Cheese	30 days
Scamorza	Cheese	10 days	4 °C
Scamorza abruzzese	Cheese	7–10 days	10–12 °C		5.2–5.3
Scamorza appassita (Cacetto di Supino)	Cheese	10 days	10–12 °C
Scamorza di Montella	Cheese	10 days – 2 months
Scamorza di pecora	Cheese	15–20 days	15–20 °C	18–20 %
Scamorza molisana	Cheese	2–3 days
Scamorza vaccina (semplice e ripiena)	Cheese	10 days	4 °C
Scamorzini del Matese	Cheese	10 days – 2 months	8–15 °C
Schnittkäse Bela Badia (Formaggio da taglio Bela Badia)	Cheese	20 days – 3.3 months
Schnittkäse Dolomitenkönig (Formaggio da taglio Dolomitenkönig)	Cheese	20 days – 2.6 months
Schnittkäse Marienberger (Formaggio da taglio Monte Maria)	Cheese	30 days – 3.3 months
Schnittkäse Ortler (Formaggio al taglio Ortles)	Cheese	30 days – 3.3 months
Schnittkäse Pragser Stange (Formaggio da taglio Braies Stanga)	Cheese	30 days – 3.3 months
Schnittkäse Pustertaler (Formaggio al taglio Pusteria)	Cheese	30 days – 3.3 months
Schnittkäse Schlanderser leicht (Formaggio al taglio Silandro leggero)	Cheese	30 days – 3.3 months
Schnittkäse Vinschger (Formaggio al taglio Venosta)	Cheese	30 days – 3.3 months
Seirass del fen	Cheese	21 days – 3 months
Seirass di latte	Cheese	8–12 h
Seirass di siero di pecora	Cheese	12–24 h	20–25 °C
Seirass stagionato	Cheese	50 days – 2 months
Semicotto di capra	Cheese	2–18 months			5.1–5.3
Semuda	Cheese	4–18 months
Sfoglia di mozzarella	Cheese	30 min – 2 h
Silter PDO	Cheese	at least 3.3 months	7–20 °C
Slattato	Cheese	7 days
Sola	Cheese	at least 30 days	8–12 °C
Söla (Tumma, Sola delle Alpi Marittime)	Cheese	at least 3 months
Soppressata di Calabria DOP	Meat	at least 45 days
Sopressa Vicentina DOP	Meat	2–3.9 months		up to 2.7 %	5.4–6.2
Sot la trape	Cheese	30 days	10–15 °C
Speck (Speck Alto Adige PGI and Tiroler Speck PGI)	Meat	4.6–7.4 months	10–16 °C	up to 5 %
Spress	Cheese	at least 2 months	8–12 °C
Spressa delle Giudicarie PDO	Cheese	at least 3 months	10–20 °C
Squacquerone di Romagna PDO	Cheese	24 h – 4 days	3–6 °C	16–24 %	4.8–5.4
Squarquaglione dei Monti Lepini	Cheese	24 h – 4 days	4–6 °C
Staèl	Cheese	30 days	8–14 °C	25 %
Stagionato di bufala di Formello	Cheese	6–12 months	4 °C		5.2–5.5
Stelvio / Stilfser DOP	Cheese	at least 2 months
Stracchino / Crescenza	Cheese	7 days	4 °C	15 %	5.2
Stracchino Bronzone	Cheese	15–20 days	6–10 °C
Stracchino della Valsassina	Cheese	30 days – 2 months	6–10 °C
Stracchino di bufala	Cheese	7–10 days	4–8 °C
Stracchino orobico	Cheese	15 days	6–10 °C
Stracchino tipico	Cheese	30 days – 2 months	6–10 °C
Stracciata del Matese	Cheese	2–4 h
Strachet	Cheese	up to 15 days
Strachitunt PDO	Cheese	at least 2.5 months	4–10 °C
Strazzatella silana	Cheese	3 days
Tabor	Cheese	at least 30 days
Taleggio PDO	Cheese	at least 35 days
Toma ajgra	Cheese	3–12 months
Toma biellese	Cheese	2–6 months
Toma d'alpeggio	Cheese	at least 20 days
Toma del lait brusc	Cheese	at least 2.3 months	6–12 °C
Toma della Valsesia	Cheese	30 days – 12 months	8–12 °C		5.2–5.3
Toma di Celle	Cheese	10–12 h
Toma di Gressoney	Cheese	at least 2 months
Toma di Lanzo	Cheese	at least 15 days
Toma di Mendatica (dell'alta Valle Arroscia)	Cheese	5–40 days	12–15 °C
Toma Piemontese PDO	Cheese	up to 15 days			at least 6
Tombea	Cheese	3 months – 3 years
Tometto	Cheese	6–15 days			5.2–5.3
Tomini caprini della Valbrevenna (Caprino della Val Brevenna)	Cheese	10 days
Tomino canavesano asciutto	Cheese	6–12 h	25–30 °C		5.8–6.4
Tomino canavesano fresco	Cheese	6–12 h			5.8–6.4
Tomino del Bot	Cheese	at least 3 days
Tomino del Talucco	Cheese	at least 10 days	10–16 °C
Tomino delle Valli Saluzzesi	Cheese	30 min – 1 h
Tomino di Rivalta	Cheese	20 min	37 °C
Tomino di San Giacomo di Boves	Cheese	1.5 h	35 °C
Tomino di Saronsella	Cheese	4–7 days	8–12 °C
Tomino di Sordevolo	Cheese	30 min	32–34 °C
Torta orobica	Cheese	2 months
Tosèla	Cheese	20 min	39 °C
Toumin dal Mel	Cheese	4–30 days	at least 12 °C
Tre valli	Cheese	15–20 days	4–6 °C
Treccia di Massa di Maratea	Cheese	3–4 h
Treccia di Montella	Cheese	3–4 h
Treccia di Santa Croce di Magliano	Cheese	3–4 h
Treccia dura	Cheese	4–5 h
Trentingrana (Grana Padano PDO, Trentino type)	Cheese	at least 9 months	15–22 °C
Tuma 'd Trausela	Cheese	12 h
Tuma di Bossolasco	Cheese	5–20 days
Tuma mola	Cheese	24–36 h	16–20 °C
Tumazzu di vacca	Cheese	45 days – 18 months
Ubriaco (Formaggio inbriago)	Cheese	2 months – 2 years
Vaciarin	Cheese	1 h
Valle d'Aosta Fromadzo PDO	Cheese	2–10 months	8–14 °C
Valtellina Casera PDO	Cheese	at least 2.3 months	6–13 °C
Valtellina Scimudin	Cheese	10–30 days	6–15 °C
Vastedda della Valle del Belìce PDO	Cheese	24 h – 2 days			4.7–5.5
Vastedda palermitana	Cheese	2 days
Vezzena	Cheese	at least 4 months	13–17 °C
Zincarlin	Fermented milk	0 min – 12 months
Zincarlin de Varées	Fermented milk	20 days – 2 months	12–16 °C
Formaggella ticinese	Cheese	at least 21 days	12–14 °C
Formaggio caprino dell'Alto Mugello	Cheese	at least 30 days	4 °C
Formaggio Stracon	Cheese	50 days – 2 months
Giuncatella abruzzese	Cheese	30 min – 1 h	36–37 °C
Hochpustertaler (Formaggio Alta Pusteria)	Cheese	3–8 months
Aceto di pere (pear vinegar)	Vinegar
Algunder Ziegenkäse (Formaggio di capra di Lagundo)	Cheese	42 days – 3 months	15 °C
Aschbacher Magerkäse (Formaggio Aschbach magro)	Cheese	at least 30 days
Bebè di Sorrento	Cheese
Burrini e burrata di bufala	Cheese
Caprino di malga (delle Alpi Marittime)	Cheese	30 days
Casu cottu (di capra)	Cheese
Formaggio Zigher	Cheese	7 days
Mascarpin de la calza	Fermented milk	2 months	2–4 °C

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

PDF & Documents

Image Tools

Audio and Video

Cooking & Kitchen

Security & Privacy

Network & Sysadmin

Finance Tools

CAD & 3D

Italy

Compare them

Keyboard shortcuts

PDF Editor

Compare PDF

Gerber Viewer

STEP Viewer

Compare them