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Cheese from Italy, Sicilia
Raw sheep milk, sometimes with a little cow milk, is set in a wooden tub with lamb rennet paste and broken to rice-grain size. The curd is pressed into rush baskets and scalded in hot whey for 3–5 hours, then dry-salted for about 10 days. It ripens about 6 months on wooden boards; the regional sheet says the method largely follows Pecorino Siciliano PDO.
| Raw whole sheep milk, sometimes with a small, variable share of cow milk | [pat-sheet][onaf-sheet] |
| Lamb rennet paste | [onaf-sheet] |
| Salt | Rubbed dry over the whole cheese[onaf-sheet] |
| Starter | none; the milk's natural microflora |
Total time across the recorded steps: 6.3 months
What changes: Lamb rennet paste goes into the warm sheep milk in a wooden tub
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
Raw sheep milk, sometimes with a little cow milk, is set in a wooden tub with lamb rennet paste and broken to rice-grain size. The curd is pressed into rush baskets and scalded in hot whey for 3–5 hours, then dry-salted for about 10 days. It ripens about 6 months on wooden boards; the regional sheet says the method largely follows Pecorino Siciliano PDO. Made in 6 steps over 6.3 months. The longest step, ripen on wooden boards, takes at least 6 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 12–18 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | at least 6 monthsReported[onaf-sheet] | Ripen on wooden boards |
|---|---|---|
| Temperature | 12–18 °CReported[onaf-sheet] | Ripen on wooden boards |
A local pecorino of the Monti Sicani made much like Pecorino Siciliano PDO, sometimes with a little cow milk, and ripened about 6 months; the regional sheet notes local practices kept from the area's history.
Made from raw milk. The cheese sits for 3–5 hours in whey that starts at about 85 °C and cools slowly, is dry salted for about 10 days and ripens about 6 months, but the sources do not test how far these steps lower the risk. The ONAF sheet classes the curd as uncooked. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the method has been practised in the same way under traditional rules for not less than 25 years, and points to the town's ethno-anthropological pastoral museum, created in the early 1980s, which keeps the old tools, and to local books.
