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Cheese from Italy, Umbria
Made in 5 steps over 2 months – 2.1 months. The longest step, ripen, takes at least 2 months (Regione Umbria) and runs at 6 °C (Regione Umbria).
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 6 °CReported[pat-sheet][onaf-sheet] | Ripen |
| sheep milk, pasteurised, or raw heated to ~90 °C then cooled; whole |
| Starter: thermophilic lactic ferments |
Total time across the recorded steps: 2 months – 2.1 months
What changes: Raw or pasteurised whole sheep milk goes into the vat
S, pasteurised, or raw heated to ~90 °C then cooled; 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
Dairy version of the Norcia shepherd's pecorino, from heat-treated milk; fresh at ~60 d, a grating cheese at 8–12 mo.
Every number is labelled with how it is known. How this atlas is made
