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Cheese from Italy, the whole of Sardinia
Whole Sardinian sheep milk, raw or thermised or pasteurised, may be inoculated with local lactic cultures, Streptococcus thermophilus or other species, and is set with calf rennet at 35–39 °C. The curd is broken to hazelnut size for the young dolce or maize-grain size for the maturo, semi-cooked at 42–43 °C, pressed and salted. Dolce ripens 20–60 days; maturo ripens over two months and may be smoked.
| Whole sheep milk from Sardinia, raw or thermised or pasteurised | [sardo-2010][sardo-2013] |
| Lactic cultures from the area of origin, which may include Streptococcus thermophilus (optional) | [sardo-2010] |
| Calf rennet | [sardo-2010][sardo-dpcm] |
| Salt, as brine or dryAt most 2.0 g per 100 g of cheese | [onaf-sheet] |
| Starter | optional local lactic cultures, which may include Streptococcus thermophilus |
Total time across the recorded steps: 20 days – 2 months
What changes: Local lactic cultures and calf rennet go into the sheep 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
Whole Sardinian sheep milk, raw or thermised or pasteurised, may be inoculated with local lactic cultures, Streptococcus thermophilus or other species, and is set with calf rennet at 35–39 °C. The curd is broken to hazelnut size for the young dolce or maize-grain size for the maturo, semi-cooked at 42–43 °C, pressed and salted. Dolce ripens 20–60 days; maturo ripens over two months and may be smoked. Made in 6 steps over 20 days – 2 months. The longest step, ripen, takes 20 days – 2 months (European Commission 2013) and runs at 6–12 °C (ONAF (national organisation of cheese tasters)). Lactic cultures from the area of origin, which may include Streptococcus thermophilus; the ONAF sheet notes it is one of several species of the native milk flora, not the only one does most of the fermenting.
| Main step | 20 days – 2 monthsSet[sardo-2013] | Ripen |
|---|---|---|
| Temperature | 6–12 °CReported[onaf-sheet] | Ripen |
A semi-cooked pecorino sold in two types set by curd size and age, hazelnut-size curd for the young dolce and maize-size for the maturo. It is set with calf rennet, and the local cultures may include Streptococcus thermophilus.
The milk may be raw, thermised or pasteurised, and dolce ripens from only 20 days. In a challenge study on raw and thermised ewe milk, treatments short of pasteurisation reduced E. coli O157 but did not eliminate it, and it was still detectable in Pecorino after 90 days of ripening. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli. The ONAF sheet notes freezing is banned and that cheese may be stored colder than it ripened.
Every number is labelled with how it is known. How this atlas is made
The application for EU registration says that since the beginning of the century the cheese has been regarded as an alternative to Pecorino Romano. It was first called by invented names or names of the area it came from, which in time merged into the name of the whole region.
