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Cheese from Italy, Calabria
Made in 5 steps over 2.8 h – 2.9 h. The longest step, cut and drain the curd, takes 2 h (ONAF).
| Main step | 2 hReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
|---|---|---|
| Temperature | 38–39 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, raw, whole (evening + morning milk) |
| Starter: none added |
Total time across the recorded steps: 2.8 h – 2.9 h
What changes: Raw whole sheep milk goes into the vat
S, raw, whole (evening + morning milk)
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
All-by-hand pecorino made October–July; cherry-wood curd sword gives cubic grains; stays soft when aged.
Every number is labelled with how it is known. How this atlas is made
