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Cheese from Italy, Campania
Made in 6 steps over 20 days. The longest step, ripen, takes at least 20 days (Production rules (disciplinare)).
| Main step | at least 20 daysSet[disciplinare][onaf][onaf-sheet][pat-sheet-2] | Ripen |
|---|---|---|
| Temperature | 37–40 °CSet[disciplinare][onaf][onaf-sheet][pat-sheet-2] | Set the curd |
| sheep milk, (Bagnolese), raw or heat-treated, whole |
Total time across the recorded steps: 20 days
What changes: Raw whole sheep milk goes into the vat
S (Bagnolese), raw or heat-treated, 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
Pecorino from the native Bagnolese sheep on the 1050 m Laceno plateau; becomes piquant and gratable after 6 mo. Mostly made November to July.
Every number is labelled with how it is known. How this atlas is made
