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Cheese from Italy, Puglia
Made in 4 steps over 30 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 78–82 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| whey from S, G, C or mixed cheesemaking; fine salt |
Total time across the recorded steps: 30 days
What changes: Sheep whey from cheesemaking goes into the vat
whey from S, G, C or mixed cheesemaking; fine salt
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
Salted spring whey ricotta wrapped in a coat of fresh grasses; made mid-February to May.
Every number is labelled with how it is known. How this atlas is made
