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Cheese from Italy, Abruzzo
Made in 6 steps over 42 days – 2 years. The longest step, ripen, takes 40 days – 2 years (ONAF).
| Main step | 40 days – 2 yearsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, raw, whole |
| Starter: whey or milk starter (thermophilic) |
Total time across the recorded steps: 42 days – 2 years
What changes: Raw whole sheep milk goes into the vat
S, raw, whole
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
Semi-cooked pecorino; the oil-preserved form after bran ageing is called Pecorino di Montone and softens in the oil.
Every number is labelled with how it is known. How this atlas is made
