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Cheese from Italy, Sardegna
Made in 5 steps over 3 months. The longest step, ripen, takes at least 3 months (ONAF).
| Main step | at least 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep or goat milk, raw, whole |
Total time across the recorded steps: 3 months
What changes: Raw whole sheep or goat milk goes into the vat
S or G, 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
Sheep/goat pecorino-type wheel sealed with Escalaplano clay mixed with lentisk oil to protect it during ageing; made Jan–May.
Every number is labelled with how it is known. How this atlas is made
