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Cheese from Italy, Toscana
Made in 5 steps over 2 months. The longest step, ripen, takes 2 months (ONAF).
| Main step | 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| sheep milk, (mainly Massese breed), pasteurised, whole; warmed to 35 °C and centrifuged at 7000 rpm first |
| Starter: lactic ferments or farm latto-innesto |
Total time across the recorded steps: 2 months
What changes: Pasteurised whole sheep milk goes into the vat
S (mainly Massese breed), pasteurised, whole; warmed to 35 °C and centrifuged at 7000 rpm first
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
Park pecorino from native Massese flocks on pasture (feed supplements ≤ 20 %); sweeter than other pecorini.
Every number is labelled with how it is known. How this atlas is made
