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Cheese from Italy, Emilia-Romagna
Whole ewe milk, sometimes with a selected lactic culture, is warmed to about 35 °C and set with calf rennet. The curd is broken to rice-grain or hazelnut size, ladled by hand into baskets, dry-salted and ripened from two weeks to eight months. The rind is often rubbed with olive oil or tomato paste. Made in 5 steps over 15 days – 8 months. The longest step, ripen in a farmhouse room, takes 15 days – 8 months (Regione Emilia-Romagna 2025). Lactic acid bacteria of the raw milk and Selected lactic cultures, when used do most of the fermenting.
| Main step | 15 days – 8 monthsSet[er-pastore][onaf-pastore] | Ripen in a farmhouse room |
|---|---|---|
| Temperature | 35 °CSet[er-pastore][onaf-pastore] | Warm the milk and add rennet |
| Whole ewe milk · Raw in the regional sheet; ONAF also allows pasteurised; mostly from Sarda ewes[er-pastore][onaf-pastore] |
| Selected lactic cultures (optional)[er-pastore][onaf-pastore] |
| Calf rennet, liquid or powder[er-pastore][onaf-pastore] |
| Salt · Dry salt; ONAF also allows brine[er-pastore][onaf-pastore] |
| Olive oil or tomato paste (optional) · To protect the rind[er-pastore][onaf-pastore] |
| Starter: none, or selected lactic cultures |
Total time across the recorded steps: 15 days – 8 months
What changes: Calf rennet goes into whole ewe milk at about 35 °C and it sets
Output: curd.
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 mild, sweet pecorino for the table, set at a low 35 °C with calf rennet rather than lamb paste. Its rind is often protected with olive oil or tomato paste.
The milk may be 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.
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
Ewe cheese has been made in the Romagna hills since at least the 16th century. Sheep farming shrank until the 1950s, when shepherds from Sardinia settled in the area and revived it. Flocks spend winter on the plain, often towards the Adriatic coast.
