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Cheese from Italy, Abruzzo
A raw-milk pecorino whose young, cracked forms are left to the cheese fly Piophila casei. The fly lays eggs under the rind, and over several months many generations of larvae break down the protein until the whole paste turns creamy and very piquant. The cream is then dug out, packed in clay or glass jars and kept in the fridge.
| Pecorino made from raw whole ewe milk | [pat-sheet][onaf-sheet] |
| Whey or milk starter from an earlier make (optional) | [onaf-sheet] |
| Animal rennet (liquid, or powder dissolved in water), or a wild-artichoke flower infusion | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Starter | optional whey or milk starter (thermophilic lactic flora), then Piophila casei larvae |
What changes: Raw ewe milk is set with rennet and broken to maize-size grains
Milk is mixed in the cauldron, with whey or milk starter if used, set with animal rennet or a wild artichoke infusion, broken coarsely with the spino and, after a short rest, to maize-grain size.
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 raw-milk pecorino whose young, cracked forms are left to the cheese fly Piophila casei. The fly lays eggs under the rind, and over several months many generations of larvae break down the protein until the whole paste turns creamy and very piquant. The cream is then dug out, packed in clay or glass jars and kept in the fridge. Thermophilic lactic flora from the optional whey or milk starter and Piophila casei larvae (an insect, not a microbe), whose digestive enzymes break down protein and fat do most of the fermenting.
| Temperature | 10–14 °CReported[pat-sheet] | Larvae turn the paste to cream |
|---|
A pecorino that Piophila casei larvae turn into a spreadable cream, which is then dug out of the rind and jarred rather than eaten in the form.
The PAT sheet and ONAF say the larvae do not make marcetto a hygiene risk; ONAF's note on the fly records reports of intestinal myiasis from live larvae. The finished cream must be kept in the fridge.
Hazards the sources name: Live Piophila casei larvae; ONAF notes gastrointestinal myiasis reported after eating them, as not all larvae are killed by stomach acid.
Every number is labelled with how it is known. How this atlas is made
ONAF says shepherds ripened cheese in makeshift places; failed forms with soft or cracked rinds were attacked by the fly and eaten rather than wasted.
