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Cheese from Italy, Toscana
Made in 5 steps over 30 days. The longest step, ripen, takes at least 30 days (ONAF) and runs at 12 °C (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 12 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, raw, whole (may be chilled; worked within 24 h) |
| Starter: optional whey starter (siero-innesto) |
Total time across the recorded steps: 30 days
What changes: Raw whole sheep milk goes into the vat
S, raw, whole (may be chilled; worked within 24 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
Farm raw-milk pecorino named for the early-forming rind ('buccia'); flavour varies by farm.
Every number is labelled with how it is known. How this atlas is made
