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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Molise
Made in 5 steps over 17 days – 22 days. The longest step, ripen, takes 15–20 days (ONAF).
| Main step | 15–20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 38–40 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| mixed milk, : S (Pagliarola, 75%) + G (25%), raw, whole |
Total time across the recorded steps: 17 days – 22 days
What changes: Raw whole sheep and goat milk goes into the vat
M: S (Pagliarola, 75%) + G (25%), 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
Ewe-goat pecorino made April–September only; used in the Carnival 'Gioco della pezzotta' rolling contest.
Every number is labelled with how it is known. How this atlas is made
