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Cheese from Italy, Campania
Made in 5 steps over 3 months – 6 months. The longest step, ripen, takes 3–6 months (ONAF).
| Main step | 3–6 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, raw, whole; two milkings |
Total time across the recorded steps: 3 months – 6 months
What changes: Raw whole sheep milk goes into the vat
S, raw, whole; two milkings
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
The generic Campanian farm pecorino; aged wheels are grated in regional cooking.
Every number is labelled with how it is known. How this atlas is made
