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Cheese from Italy, Lazio
Raw ewe milk from two milkings is set with liquid rennet at 38 °C, broken to rice-grain size, pressed by hand in baskets and dry-salted. The young cheeses are washed with oil and vinegar, kept a month in wooden chests and then stood on edge for 45 days in wooden casks called bronzi. Made in 9 steps over 2.8 months – 3 months. The longest step, ripen on edge in the bronzi, takes 45 days (ARSIAL (Lazio regional agency for agricultura…). Lactic acid bacteria carried by the raw milk and Lactococcus lactis, Lactiplantibacillus plantarum and Latilactobacillus curvatus, the species isolated from Pecorino di Picinisco, the raw-milk cheese this one is a variant of do most of the fermenting.
| Main step | 45 daysSet[arsial-bronzi][onaf-bronzi] | Ripen on edge in the bronzi |
|---|---|---|
| Temperature | 4 °CSet[arsial-bronzi][onaf-bronzi] | Mix the two milkings |
| Raw whole ewe milk · Evening milk chilled to 4 °C, mixed with the morning milk; made March to September[arsial-bronzi][onaf-bronzi] |
| Liquid rennet[arsial-bronzi][onaf-bronzi] |
| Salt · Dry salt spread on the faces[arsial-bronzi] |
| Olive oil and vinegar · For washing the rind before and during ripening[arsial-bronzi][onaf-bronzi] |
| Starter: none; no cultures are added to the raw milk |
Total time across the recorded steps: 2.8 months – 3 months
What changes: Starting material: raw ewe milk, the evening milking chilled and mixed with the morning one
Output: raw whole ewe milk.
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
It is the Pecorino di Picinisco method moved to a damper area. To keep damp out, the cheeses ripen first in wooden chests and then on edge in closed wooden casks (bronzi), and the rind is washed three times, the last two with oil and vinegar.
The milk is raw. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days of ripening, so clean milk matters. The regional sheet notes that, as a PAT product, it may use the hygiene derogations allowed for traditional foods.
Hazards the sources name: Escherichia coli O157 in raw ewe milk; in a challenge study it was still detectable in pecorino after 90 days of ripening.
Every number is labelled with how it is known. How this atlas is made
Known from local oral tradition, traces in municipal archives and at least 25 years of sale in local shops and markets. The casks are thought to have been used to protect the cheese from the damp of its area.
