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Cheese from Italy, Abruzzo
Made in 4 steps over 31 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 78–85 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| whey (not exhausted) of raw whole S, C or mixed milk |
Total time across the recorded steps: 31 days
What changes: Sheep whey from cheesemaking goes into the vat
whey (not exhausted) of raw whole S, C or mixed 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
Salted, dried whey ricotta from mountain pastures where fresh ricotta could not be sold; paste ranges from creamy to chalky.
Every number is labelled with how it is known. How this atlas is made
