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Cheese from Italy, Sicilia
Made in 6 steps over 48 days – 53 days. The longest step, ripen, takes at least 45 days (ONAF).
| Main step | at least 45 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Modicana, free-range), sometimes a little S, raw, whole |
| Starter: none; natural milk microflora |
Total time across the recorded steps: 48 days – 53 days
What changes: Raw whole cow milk goes into the vat
C (Modicana, free-range), sometimes a little S, raw, 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
Large Modicana cow tuma scalded in hot whey and aged up to 18 mo; best made Mar–May.
Every number is labelled with how it is known. How this atlas is made
