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Cheese from Italy, Sicilia
Made in 6 steps over 21 days. The longest step, ripen, takes at least 20 days (ONAF).
| Main step | at least 20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| mixed milk, : C (Cinisara) 70–80% + S (Valle del Belice) 30–20%, raw, whole |
| Starter: none added; wooden-tool biofilm |
Total time across the recorded steps: 21 days
What changes: Raw whole mixed milk goes into the vat
M: C (Cinisara) 70–80% + S (Valle del Belice) 30–20%, 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
Mixed cow-ewe caciocavallo from around Monte Cofano, made only with wooden tools; made Feb–Oct.
Every number is labelled with how it is known. How this atlas is made
