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Cheese from Italy, Toscana
Made in 5 steps over 4.3 days – 5.3 days. The longest step, ripen, takes 4–5 days (ONAF) and runs at 4 °C (ONAF).
| Main step | 4–5 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, raw, whole |
Total time across the recorded steps: 4.3 days – 5.3 days
What changes: Raw whole sheep milk goes into the vat
S, raw, 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
Uncut raw-ewe curd laid on leaves; made Oct–Mar.
Every number is labelled with how it is known. How this atlas is made
