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Cheese from Italy, the whole of Sardinia and Lazio, and the province of Grosseto in Tuscany
Fresh whole ewe milk, raw or thermised, is soured with scotta-innesto, a daily starter grown in the whey left from ricotta making, and set at 38–40 °C with lamb paste rennet. The curd is broken to the size of a wheat or rice grain, cooked at 45–50 °C, pressed into tall wheels and salted dry or in brine for weeks. The wheels ripen at least five months for the table and eight months for grating. Made in 8 steps over 7.3 months. The longest step, ripen, takes at least 5 months (MASAF 2026) and runs at 6–12 °C (MASAF 2026). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis do most of the fermenting.
| Main step | at least 5 monthsSet[pr-disc-2026] | Ripen |
|---|---|---|
| Temperature | 6–12 °CSet[pr-disc-2026] | Ripen |
| Fresh whole ewe milk · From the production area; at least half of the ewes' feed dry matter comes from the area[pr-disc-2026] |
| Scotta-innesto starter · Native lactic cultures from the area, grown in scotta; may be topped up with genetically identified strains from the same area[pr-disc-2026][chessa2021] |
| Lamb paste rennet · From lambs reared and slaughtered in the production area[pr-disc-2026] |
| Salt · Dry and/or brine[pr-disc-2026] |
| Starter: scotta-innesto, a natural thermophilic starter prepared daily by the cheesemaker |
Total time across the recorded steps: 7.3 months
What changes: Whole ewe milk goes into the vat, raw or briefly warmed
Made from October to July. The 2026 specification allows thermisation but gives no temperature; the 68 °C limit comes from the ONAF sheet of the earlier rules. Output: whole ewe 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
Unlike most pecorini, it is soured with scotta-innesto, a thermophilic starter grown each day in the whey left from ricotta, and its curd is cooked hot at 45–50 °C. Wheels are large and heavily salted.
The specification allows raw or thermised milk and requires at least five months of ripening before table sale. Riserva wheels may hold no more than 4 % sodium chloride after 18 months.
Every number is labelled with how it is known. How this atlas is made
The single document links the cheese to sheep grazing in Lazio and Sardinia since Roman times and cites Columella, Varro, Virgil and Pliny the Elder. It was registered as a PDO in 1996. The 2026 amendment rewrote the rules into nine articles, added the Riserva type and raised the cooking limit slightly.
