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Cheese from Italy, Umbria
Made in 5 steps over 3.1 months – 4.1 months. The longest step, ripen, takes 3–4 months (Regione Umbria) and runs at 10–12 °C (Regione Umbria).
| Main step | 3–4 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 10–12 °CReported[pat-sheet][onaf-sheet] | Ripen |
| sheep milk, pasteurised 70 °C, whole |
| Starter: thermophilic ferments |
Total time across the recorded steps: 3.1 months – 4.1 months
What changes: Pasteurised whole sheep milk goes into the vat
S, pasteurised 70 °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
Herb-rennet, herb-oiled pecorino finished in sealed pits or caves. Made Feb–Apr, put in pits in August.
Every number is labelled with how it is known. How this atlas is made
