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Cheese from Italy, Puglia
Made in 6 steps over 41 h – 2 days. The longest step, mould and salt, takes 16–24 h (ONAF) and runs at 15–25 °C (ONAF).
| Main step | 16–24 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 15–25 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| sheep milk, raw, whole (two milkings), natural acidity, no starter |
Total time across the recorded steps: 41 h – 2 days
What changes: Raw whole sheep milk goes into the vat
S, raw, whole (two milkings), natural acidity, no starter
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
One of very few ewe-milk pasta filata cheeses; two ripening styles.
Every number is labelled with how it is known. How this atlas is made
