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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Cheese from Croatia and Slovenia, Istria
Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (Specifikacija 'Istarski ovčji sir/Istrski ovč…) and runs at up to 19 °C (Specifikacija 'Istarski ovčji sir/Istrski ovč…).
| Main step | at least 2 monthsReported[poljoprivreda][news2025] | Ripen |
|---|---|---|
| Temperature | up to 19 °CReported[poljoprivreda][news2025] | Ripen |
| sheep milk, (any breed raised in the area), raw or pasteurised; cooled ≤6 °C within 2 h, processed within 48 h |
| Starter: mesophilic + thermophilic culture (mandatory if pasteurised; optional with raw milk); lysozyme 1–5 g/100 L allowed |
Total time across the recorded steps: 2 months
What changes: Raw or pasteurised sheep milk goes into the vat
S (any breed raised in the area), raw or pasteurised; cooled ≤6 °C within 2 h, processed within 48 h
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
Pecorino-type Istrian sheep cheese, semi-cooked; ≥60% dry matter, ≥45% FDM; casein marks; Istrian pramenka-only milk may be labelled as such.
Every number is labelled with how it is known. How this atlas is made
