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Cheese from Italy, Abruzzo
Made in 5 steps over 3.1 months. The longest step, ripen, takes at least 3 months (ONAF) and runs at 10–15 °C (ONAF). Salt is 18 % (ONAF).
| Main step | at least 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 10–15 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| Salt | 18 %Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| sheep milk, raw, whole |
| Starter: optional whey or milk starter (thermophilic) |
Total time across the recorded steps: 3.1 months
What changes: Raw whole sheep milk goes into the vat
S, 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
Regional basket pecorino with whey-scalded forms and an oiled rind; technique varies by locality.
Every number is labelled with how it is known. How this atlas is made
