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Cheese from Italy, Molise
Made in 5 steps over 6 months. The longest step, ripen, takes 6 months (ONAF).
| Main step | 6 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 90–95 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep and milk, /or G, raw, whole |
Total time across the recorded steps: 6 months
What changes: Raw whole sheep or goat milk goes into the vat
S and/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
Shepherds' cheese that captures whey proteins along with casein by boiling the milk first, used where ricotta could not be kept.
Every number is labelled with how it is known. How this atlas is made
