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Cheese from Italy, Sicilia
Made in 5 steps over 3 days. The longest step, ripen, takes at least 2 days (ONAF).
| Main step | at least 2 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 34–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, (various breeds), raw, whole |
| Starter: none; natural milk microflora |
Total time across the recorded steps: 3 days
What changes: Raw whole goat milk goes into the vat
G (various breeds), 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
Basket-moulded Sicilian goat cheese scalded in hot whey, named by salting stage like the island's pecorino.
Every number is labelled with how it is known. How this atlas is made
