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Cheese from Italy, Emilia-Romagna
Made in 5 steps over 1.4 h – 1.6 h. The longest step, mould and salt, takes 1 h (Disciplinare di produzione) and runs at 38 °C (Disciplinare di produzione).
| Main step | 1 hSet[disciplinare][onaf][onaf-sheet] | Mould and salt |
|---|---|---|
| Temperature | 38 °CSet[disciplinare][onaf][onaf-sheet] | Mould and salt |
| sheep milk, whole; soft type pasteurised; semi-hard type raw or thermised (63 °C 5 min in summer), pasteurisation forbidden |
| Starter: selected or natural cultures in whey or ewe milk from the area |
Total time across the recorded steps: 1.4 h – 1.6 h
What changes: Raw or pasteurised whole sheep milk goes into the vat
S, whole; soft type pasteurised; semi-hard type raw or thermised (63 °C 5 min in summer), pasteurisation forbidden
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
Sweeter, less salty Apennine pecorino whose aged rind keeps natural grey-green moulds; made mainly Mar–Sep by very few farms.
Every number is labelled with how it is known. How this atlas is made
