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Cheese from Italy, Sicilia
Made in 6 steps over 31 days – 36 days. The longest step, ripen, takes 30–35 days (ONAF) and runs at 4–5 °C (ONAF).
| Main step | 30–35 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4–5 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, (Valle del Belice breed), raw, whole |
Total time across the recorded steps: 31 days – 36 days
What changes: Raw whole sheep milk goes into the vat
S (Valle del Belice 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
Belice ewe caciotta in rush baskets whose paste may develop irregular small eyes from its fermentation; made Feb–Oct.
Every number is labelled with how it is known. How this atlas is made
