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Cheese from Italy, Sicilia
Made in 5 steps over 6 months. The longest step, ripen, takes at least 6 months (ONAF).
| Main step | at least 6 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 32–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, with a small share of C, raw, whole |
| Starter: none; natural milk microflora |
Total time across the recorded steps: 6 months
What changes: Raw whole sheep milk goes into the vat
S with a small share of C, 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
Local pecorino made largely like Pecorino Siciliano DOP with area-specific practices; made Oct–Jun.
Every number is labelled with how it is known. How this atlas is made
