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Cheese from Italy, Campania
Made in 4 steps over 2 months – 5.9 months. The longest step, ripen, takes 2–5.9 months (ONAF).
| Main step | 2–5.9 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 85–90 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| Acidity | pH 4–4.5Reported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow or sheep milk, whey (traditionally S only) |
Total time across the recorded steps: 2 months – 5.9 months
What changes: Cow or sheep whey from cheesemaking goes into the vat
C or S whey (traditionally S only)
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
Has no fresh form: repeatedly salted and dried for keeping. Once made only from unsold ricotta, dried under cloths.
Every number is labelled with how it is known. How this atlas is made
