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Cheese from Italy, Campania
Made in 5 steps over 3.3 h – 4.5 h. The longest step, mould and salt, takes 3–4 h (ONAF) and runs at 80–82 °C (ONAF).
| Main step | 3–4 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 80–82 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| sheep milk, (native breeds), raw, whole; two milkings |
Total time across the recorded steps: 3.3 h – 4.5 h
What changes: Raw whole sheep milk goes into the vat
S (native breeds), 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
Pecorino eaten as soon as it has 'taken the salt', with no ageing; squeaky and milky, popular in summer.
Every number is labelled with how it is known. How this atlas is made
