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Cheese from Italy, Sicilia
Made in 5 steps over 4.3 months. The longest step, ripen, takes at least 4 months (ONAF).
| Main step | at least 4 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 34–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, (various breeds, free-range or semi-free), raw, whole; one or two milkings |
| Starter: none; natural milk microflora |
Total time across the recorded steps: 4.3 months
What changes: Raw whole sheep milk goes into the vat
S (various breeds, free-range or semi-free), raw, whole; one or 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
Sicilian pecorino whose rind is coated with olive oil and tomato sauce, turning it red; made Feb–Oct.
Every number is labelled with how it is known. How this atlas is made
