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Cheese from Italy
Cylinder 10–30 cm across, 5–15 cm high; 0.6–2 kg (up to 7 kg for 'da asserbo'); straw-yellow rind, or grey if oiled and ashed. Made in 6 steps over 17 days – 55 days. The longest step, ripen on light wooden boards (poplar or fir); turn, brush and wash weekly, takes 7–44 days (Domanda di registrazione 'Pecorino delle Balz…) and runs at 6–16 °C (Domanda di registrazione 'Pecorino delle Balz…). raw-milk and whey-culture lactic acid bacteria does most of the fermenting.
| Main step | 7–44 daysSet[eu-application][eu-reg][onaf-sheet] | Ripen on light wooden boards (poplar or fir); turn, brush and wash weekly |
|---|---|---|
| Temperature | 6–16 °CSet[eu-application][eu-reg][onaf-sheet] | Ripen on light wooden boards (poplar or fir); turn, brush and wash weekly |
| Acidity | pH 5.2Set[eu-application][eu-reg][onaf-sheet] | Mould by hand; drain; 'stufatura' (warm holding) under whey |
| raw whole ewe milk |
| Starter: optional: thermophilic and/or mesophilic cultures or 'autofermenti' (natural whey cultures from the previous make) |
Total time across the recorded steps: 17 days – 55 days
What changes: Cultures go into raw milk warmed in a copper or steel pot
Output: inoculated milk.
Microbes at work in this step
LAB acidify
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; fresco is sold after 7 days.
Every number is labelled with how it is known. How this atlas is made
PDO registered by Reg. (UE) 2015/271; the only Tuscan pecorino PDO made solely with vegetable (cardoon) rennet.
