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Cheese from Italy, Toscana
Made in 5 steps over 20 days. The longest step, ripen, takes at least 20 days (ONAF).
| Main step | at least 20 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 68 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| sheep milk, thermised 68 °C ~20 min, whole (evening + morning milk) |
| Starter: lactic ferments |
Total time across the recorded steps: 20 days
What changes: Thermised whole sheep milk goes into the vat
S, thermised 68 °C ~20 min, 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
The best-known Tuscan PAT pecorino; fir-board ripening is part of its identity. Made Mar–Aug.
Every number is labelled with how it is known. How this atlas is made
