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Cheese from Italy, Sicilia
Made in 5 steps over 12 months. The longest step, ripen, takes up to 12 months (ONAF).
| Main step | up to 12 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, (Valle del Belice), raw, whole; one or two milkings |
Total time across the recorded steps: 12 months
What changes: Raw whole sheep milk goes into the vat
S (Valle del Belice), 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
Flat ewe pasta filata; the name ('kneaded') comes from its origin as a reworking of failed pecorini; made Feb–Oct.
Every number is labelled with how it is known. How this atlas is made
