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Cheese from Italy, Toscana
Made in 5 steps over 2 months – 4 months. The longest step, ripen, takes 2–3.9 months (ONAF) and runs at 4–8 °C (ONAF).
| Main step | 2–3.9 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4–8 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, (Sarda breed), pasteurised 72–74 °C, whole |
| Starter: lactic ferments |
Total time across the recorded steps: 2 months – 4 months
What changes: Pasteurised whole sheep milk goes into the vat
S (Sarda breed), pasteurised 72–74 °C, 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
Two-stage ripening, the second in terracotta jars with walnut leaves, which deforms the wheel.
Every number is labelled with how it is known. How this atlas is made
