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Cheese from Italy, Sardegna
Made in 6 steps over 2 months. The longest step, ripen, takes 2 months (ONAF).
| Main step | 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| Acidity | pH 5.1–5.2Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| sheep milk, raw, whole |
Total time across the recorded steps: 2 months
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
Smaller, taller pecorino with a thin sharp edge; pressing keeps the paste supple even when aged.
Every number is labelled with how it is known. How this atlas is made
