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Cheese from Italy, Liguria
Made in 4 steps over 7 days. The longest step, ripen, takes 7 days (ONAF).
| Main step | 7 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 70–90 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, whey (from local pecorino making), acidic |
Total time across the recorded steps: 7 days
What changes: Sheep whey from cheesemaking goes into the vat
S whey (from local pecorino making), acidic
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
Fermented, spreadable, piquant sheep-ricotta paste, greyish white; served on Triora bread as an appetiser.
Every number is labelled with how it is known. How this atlas is made
