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Fermentation Atlas

Cheese from Italy, Veneto

Formaggio pecorino fresco di malga

Made in 6 steps over 16 days. The longest step, ripen, takes 15 days (ONAF technical sheet 'Formaggio pecorino fres…). Salt is 18 % (ONAF technical sheet 'Formaggio pecorino fres…).

Key numbers
Main step15 daysReported[onaf-sheet][pat-sheet]Ripen
Temperature38.5 °CReported[onaf-sheet][pat-sheet]Set the curd
Salt18 %Reported[onaf-sheet][pat-sheet]Mould and salt

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
sheep milk, raw, whole; hand-milked, filtered through linen

Total time across the recorded steps: 16 days

Start
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What changes: Raw whole sheep milk goes into the vat

Step 1 of 6
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

S, raw, whole; hand-milked, filtered through linen

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Summer-only (June–September) young pressed ewe cheese of Asiago plateau malghe, with hand-crumbled curd; sweet, not piquant.

Rind
Thin, soft, smooth, white-straw
Size
2.0–2.5 kg; Ø 22 cm, height about 8 cm

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf-sheet] ONAF technical sheet 'Formaggio pecorino fresco di malga' (web)web
  2. [pat-sheet] Regione Veneto PAT atlas sheet (web)gov