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Cheese from Italy, Calabria
Made in 6 steps over 18 days. The longest step, ripen, takes 15 days (ONAF).
| Main step | 15 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 32–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep + milk, 20% G, raw, whole |
| Starter: none; native milk flora |
Total time across the recorded steps: 18 days
What changes: Raw whole sheep and goat milk goes into the vat
S + 20% G, 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
Young semi-cooked ewe-goat pecorino sold after a short maturation; made October–July.
Every number is labelled with how it is known. How this atlas is made
