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Cheese from Italy, Sicilia
Made in 6 steps over 31 days – 3 months. The longest step, ripen, takes 30 days – 3 months (ONAF).
| Main step | 30 days – 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, (mainly Modicana), raw, whole; previous milking chilled to 4 °C plus day's milk |
Total time across the recorded steps: 31 days – 3 months
What changes: Raw whole cow milk goes into the vat
C (mainly Modicana), raw, whole; previous milking chilled to 4 °C plus day's milk
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
Island-wide raw cow provola, mainly Modicana milk, aged a little longer than the mountain provole.
Every number is labelled with how it is known. How this atlas is made
