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Cheese from Italy, Sardegna
Made in 6 steps over 2 months – 3.9 months. The longest step, ripen, takes 2–3.9 months (ONAF).
| Main step | 2–3.9 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35–39 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, raw, whole; one or two milkings (evening and morning) |
Total time across the recorded steps: 2 months – 3.9 months
What changes: Raw whole sheep milk goes into the vat
S, raw, whole; one or two milkings (evening and morning)
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
Farm pecorino of Nule, semi-cooked and pressed, aged in semi-underground cellars.
Every number is labelled with how it is known. How this atlas is made
