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Cheese from Italy, Lazio
Made in 5 steps over 49 days – 3.1 months. The longest step, ripen, takes 45 days – 3 months (ONAF) and runs at 12–15 °C (ONAF).
| Main step | 45 days – 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 12–15 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, (100%), raw or thermised, whole; made Sep–Jun |
Total time across the recorded steps: 49 days – 3.1 months
What changes: Raw or thermised whole sheep milk goes into the vat
S (100%), raw or thermised, whole; made Sep–Jun
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
Ewe cheese coated with a herb-and-pepper 'concia' after salting, a preservation practice against insects; herbs hand-picked in the Valle di Comino and the Mainarde.
Every number is labelled with how it is known. How this atlas is made
