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Cheese from Italy, Emilia-Romagna
Ewe milk is set with a plant coagulant, broken, moulded in baskets, salted and ripened for at least three months at the dairy. In late July the wheels are sewn into cotton sacks in groups of 14 and lowered into the damp galleries of an old sulphur mine at Predappio Alta. They come out in early November with a soft, rindless surface and a strong, savoury aroma. Made in 5 steps over 6 months. The longest step, ripen at the dairy, takes at least 3 months (ONAF (Organizzazione Nazionale Assaggiatori F…). Lactic acid bacteria of the milk and Lactic cultures, when added do most of the fermenting.
| Main step | at least 3 monthsReported[onaf-grotta-er] | Ripen at the dairy |
|---|---|---|
| Temperature | 12 °CReported[onaf-grotta-er] | Lower into the sulphur mine |
| Whole ewe milk · Raw or pasteurised, from local flocks; made March to May[onaf-grotta-er][er-grotta] |
| Lactic cultures (optional)[onaf-grotta-er] |
| Plant (vegetable) coagulant · The regional sheet calls it essential; it gives a sweet and bitter note[er-grotta][onaf-grotta-er] |
| Salt · Dry salt or brine[onaf-grotta-er] |
| Olive oil and bay leaves (optional) · For keeping the cheese[er-grotta][onaf-grotta-er] |
| Starter: none, or lactic cultures |
Total time across the recorded steps: 6 months
What changes: A plant coagulant sets the ewe milk in about half an hour
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 uses a plant coagulant, not animal rennet, and finishes for three months in cotton sacks inside a damp sulphur mine. It is sold almost only by the village Pro Loco, mainly at the November Festa dei Vignaioli.
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
Cheese has been finished in the Predappio Alta sulphur mine for more than 30 years. The mine, long worked for sulphur, is now run by the local Pro Loco as a visitor site.
