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Cheese from Italy, Lazio
Made in 4 steps over 24 h. The longest step, mould and salt, takes 24 h (ONAF).
| Main step | 24 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, raw, whole |
| Starter: none (no additives or lactic cultures) |
Total time across the recorded steps: 24 h
What changes: Raw whole sheep milk goes into the vat
S, 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
Thistle-rennet ewe cheese revived from Columella's De Re Rustica (50 AD); soft, delicately creamy paste; regarded as an ancestor of Pecorino Romano.
Every number is labelled with how it is known. How this atlas is made
