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Cheese from Italy, Calabria
Made in 6 steps over 45 min – 56 min. The longest step, set the curd, takes 40–50 min (ONAF) and runs at 32–38 °C (ONAF).
| Main step | 40–50 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 32–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, or S + up to 20% G; raw, whole; used right after each milking (evening milk added in winter) |
| Starter: none; native milk flora |
Total time across the recorded steps: 45 min – 56 min
What changes: Raw whole sheep or goat milk goes into the vat
S, or S + up to 20% G; raw, whole; used right after each milking (evening milk added in winter)
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
Hand-made pressed ewe or ewe-goat pecorino of the Locride, produced October–July.
Every number is labelled with how it is known. How this atlas is made
