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Stufatura is the Italian term for the warm, humid aging of cheeses and sausages.
It is sometimes referred to as a "ripening process."
Stufatura is done in dedicated, insulated rooms, now using technology in some form to regulate temperature, humidity and ventilation.
The Stufatura process allows lactic bacteria to flourish. The bacteria converts lactose in cheeses and in meats (sic) into lactic acid. The lactic acid is important, both because it is a key element of the taste, and the acidity stops undesirable bacteria from growing.
The process may take several hours or several weeks, depending on the product. After this stage, the product is then usually transferred to cooler, dryer rooms for more prolonged aging.
Language Notes
Stufatura comes from the Italian verb "stufare", meaning "to stew."
See Also
Cheese, Sausages
Other entries for Technical Terms
Accolade, Acetic Acid, Air-Layered, Alliumophobia, Alum, Alveograph, Ascorbic Acid, Best Before Dates, Biologique, Butyric Acid, Carbonic Acid, Carnauba Wax, Chocolate Bloom, Collops, Cracker Barrel, Cucina Casalinga, Cultivar, Deipnophobia, Dioecious Plants, Du Jour, Dunking, Etiolation, EU Designations, F1, Firkin, Free-Range Chickens, Free-Range Total Freedom, French Revolutionary Calendar, Gastrique, Gâte-sauce, Gomme Arabique, Hybrid, Invaiatura, Kosher, Lachanophobia, Lime (Chemical), Listeria, Lye, Mageirocophobia, Maillard Reaction, Open Pollinated, Ostraconophobia, Oxalic Acid, Pack Date, Pavé, Phosphoric Acid, Plant Variety Protection, Pome, Potassium Nitrite, Potluck Suppers, Punnet, Quinine, Rifilature, Scald (Fruit), Sell-By Dates, Sodium Nitrite, Stufatura, Sunday Roast, Traditional Free-Range, Turophile, Use-By Dates, Yatai, Ye Shi, Yearling, Yuuki
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