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Cheese from Italy, Lazio
Half ewe and half cow milk is soured with a mesophilic starter and set with calf rennet at 40 °C. The curd is broken to peanut size, pressed into moulds and dry-salted for 48 hours. After drying, the cheeses are rubbed with oil and vinegar and ripen 30 days in wooden chests, then 45 more days standing on edge in cone-shaped wooden tubs called bronzi. Made in 8 steps over 2.8 months – 3 months. The longest step, finish in the bronzi, takes 45 days (ARSIAL (Lazio regional agency for agricultura…). Mesophilic lactic starter cultures does most of the fermenting.
| Main step | 45 daysSet[arsial-bronzi] | Finish in the bronzi |
|---|---|---|
| Temperature | 65 °CSet[arsial-bronzi] | Prepare the milk |
| 50 % | Ewe milk[arsial-bronzi] |
| 50 % | Cow milk[arsial-bronzi] |
| Mesophilic starter culture[arsial-bronzi] | |
| Calf liquid rennet[arsial-bronzi] | |
| Salt · Rubbed on dry[arsial-bronzi] | |
| Oil and vinegar · Rubbed on the rind before ripening[arsial-bronzi] | |
| Starter | mesophilic cultures added at 41 °C |
Total time across the recorded steps: 2.8 months – 3 months
What changes: Equal parts ewe and cow milk are used raw or held at 65 °C in the vat
Output: mixed ewe and cow milk, chilled to 4 °C.
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
A mixed-milk version of Pecorino ai bronzi. After a month in wooden chests it finishes standing on edge in cloth-covered wooden tubs, which the makers used to keep damp away from the cheese.
Made from raw milk or milk pasteurised in the vat at 65 °C for 20 minutes, and ripened about 75 days after drying. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods.
Every number is labelled with how it is known. How this atlas is made
A fairly modern variant of Pecorino ai bronzi, made for more than 25 years and handed down in families. Local cheesemakers long used wooden chests and the bronzi to protect their cheese from damp.
