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Cheese from Italy
Cylinder 6–20 cm across and 6–20 cm high; 0.6–2.5 kg (fresco/semistagionato), up to 10 kg (stagionato); straw-yellow to brown rind with basket marks. Made in 5 steps over 23 days – 2.1 months. The longest step, ripen in cool, well-aired, dim rooms, takes 20 days – 2 months (Domanda di registrazione 'Pecorino del Monte…). raw-milk lactic flora does most of the fermenting.
| Main step | 20 days – 2 monthsSet[eu-application][eu-reg][onaf-sheet] | Ripen in cool, well-aired, dim rooms |
|---|---|---|
| Temperature | 32–38 °CSet[eu-application][eu-reg][onaf-sheet] | Coagulate raw milk with lamb or kid rennet paste |
| raw whole ewe milk |
| from two milkings |
| never heat-treated |
| Starter: spontaneous (raw-milk flora); no additions listed |
Total time across the recorded steps: 23 days – 2.1 months
What changes: Lamb or kid rennet paste sets the raw milk at 32–38 °C
Output: coagulum.
Microbes at work in this step
raw-milk LAB; paste rennet brings lipases
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
Raw-milk cheese; the fresco is eaten after only 20 days.
Every number is labelled with how it is known. How this atlas is made
PDO registered by Reg. (UE) 2020/974 (application OJ C 2019).
