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Cheese from Italy, Basilicata
Made in 4 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–40 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, whole |
Total time across the recorded steps: 2 months
What changes: Whole sheep milk goes into the vat
S, whole
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
Basket pecorino eaten as is or warmed over the fire. ONAF notes the region sent no documentation; most traits are inferred from a similar local cheese.
Every number is labelled with how it is known. How this atlas is made
