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Cheese from Italy, Toscana
Made in 3 steps over 5 min – 10 min. The longest step, set the curd, takes 5–10 min (ONAF) and runs at 82–88 °C (ONAF).
| Main step | 5–10 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 82–88 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, whey + 15–20 % whole Massese ewe milk added at 55–65 °C |
Total time across the recorded steps: 5 min – 10 min
What changes: Sheep whey from cheesemaking goes into the vat, with a little fresh milk
S whey + 15–20 % whole Massese ewe milk added at 55–65 °C
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
Milk-enriched sheep ricotta; eaten with chestnut-flour necci.
Every number is labelled with how it is known. How this atlas is made
