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Cheese from Italy, Sicilia
Made in 6 steps over 43 days – 4.4 months. The longest step, ripen, takes 30 days – 4 months (ONAF).
| Main step | 30 days – 4 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Cinisara breed), raw, whole |
| Starter: none added; lactic bacteria from the wooden tina biofilm |
Total time across the recorded steps: 43 days – 4.4 months
What changes: Raw whole cow milk goes into the vat
C (Cinisara breed), 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
Cinisara cow caciocavallo made only with wooden tools whose biofilm acts as the starter; aged in long rectangular blocks.
Every number is labelled with how it is known. How this atlas is made
