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Cheese from Italy, Campania
Made in 5 steps over 12 days. The longest step, ripen, takes 10 days (ONAF).
| Main step | 10 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37–40 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, (Laticauda and crosses, Bagnolese), raw, whole; evening and morning milk |
Total time across the recorded steps: 12 days
What changes: Raw whole sheep milk goes into the vat
S (Laticauda and crosses, Bagnolese), raw, whole; evening and 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
Very limited pecorino from pastures near the sulphur vents (Mefite) of the Valle d'Ansanto, said to mark its flavour.
Every number is labelled with how it is known. How this atlas is made
