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Cheese from Italy, Sicilia
Made in 6 steps over 16 h – 17 h. The longest step, mould and salt, takes 12 h (ONAF).
| Main step | 12 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, (Valle del Belice breed), raw, whole; one or two milkings |
Total time across the recorded steps: 16 h – 17 h
What changes: Raw whole sheep milk goes into the vat
S (Valle del Belice breed), raw, whole; one or two milkings
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
Fresh Belice ewe cheese studded with Nocellara del Belice olives; made Feb–Nov.
Every number is labelled with how it is known. How this atlas is made
