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Cheese from Italy, Campania
Made in 5 steps over 2 months – 4 months. The longest step, ripen, takes 2–4 months (ONAF).
| Main step | 2–4 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–40 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, (Laticauda or Bagnolese), raw, whole |
Total time across the recorded steps: 2 months – 4 months
What changes: Raw whole sheep milk goes into the vat
S (Laticauda or Bagnolese), 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
Pecorino from the broad-tailed Laticauda sheep; aged cheese is floury and flakes. Mostly made November to July.
Every number is labelled with how it is known. How this atlas is made
