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Cheese from Italy, Lazio
Ewe milk with up to 30 % goat milk is set with lamb rennet paste at 38 °C, broken to rice-grain size and semi-cooked at 46 °C for 30 minutes. The cheeses are pressed by hand, dry-salted for two days, dried on wooden boards and ripened for 3–6 months. Made in 8 steps over 3.4 months – 6.7 months. The longest step, ripen in a cellar, takes 3–6 months (ARSIAL (Lazio regional agency for agricultura…). Lactic acid bacteria carried by the milk and Lactococcus lactis, Lactiplantibacillus plantarum and Latilactobacillus curvatus, found in Pecorino di Picinisco, a raw-milk ewe cheese of southern Lazio do most of the fermenting.
| Main step | 3–6 monthsSet[arsial-laga][onaf-laga] | Ripen in a cellar |
|---|---|---|
| Temperature | 4 °CSet[arsial-laga] | Chill and mix the milk |
| Whole ewe milk · From two milkings, chilled to 4 °C[arsial-laga][onaf-laga] | |
| Up to 30 % | Goat milk[arsial-laga][onaf-laga] |
| Lamb rennet paste[arsial-laga][onaf-laga] | |
| Salt · Dry salt on both faces[arsial-laga][onaf-laga] | |
| Starter | none; no cultures are added |
Total time across the recorded steps: 3.4 months – 6.7 months
What changes: Starting material: ewe milk with up to a third goat milk, chilled to 4 °C
Output: mixed ewe and goat 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 a mixed-milk pecorino, with up to 30 % goat milk, and its curd is semi-cooked at 46 °C for half an hour. It needs no starter and ripens 3–6 months in mountain cellars.
Milk may be used 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 or pasteurising 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 and traces in municipal archives, and sold in local shops and markets for at least 25 years. The sheet links it in part to the Pecorino del Pastore described in the Istituto di Sociologia Rurale's atlas of Italian cheeses.
