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Cheese from Italy, Toscana
Stored sheep milk is pasteurised, soured with a milk starter and set with calf rennet at 35 °C. The rice-size curd is moulded, kept two days in a warm room to sour and drain, and dry-salted. The wheels ripen about 300 days on metal racks, turned often and rubbed with olive oil.
| Sheep milk, whole | Refrigerated and stored, then pasteurised; the flock grazes pasture and woodland 11 months a year[pat-sheet][onaf-sheet] |
| Milk starter (lattoinnesto) | [onaf-sheet] |
| Natural calf rennet | [pat-sheet][onaf-sheet] |
| Dry salt | [pat-sheet][onaf-sheet] |
| Olive oil (rind treatment) | [pat-sheet][onaf-sheet] |
| Starter | lattoinnesto (milk starter) |
Total time across the recorded steps: 9.9 months
What changes: The stored sheep milk is pasteurised
The milk is refrigerated and stored, then pasteurised.
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
Stored sheep milk is pasteurised, soured with a milk starter and set with calf rennet at 35 °C. The rice-size curd is moulded, kept two days in a warm room to sour and drain, and dry-salted. The wheels ripen about 300 days on metal racks, turned often and rubbed with olive oil. Made in 6 steps over 9.9 months. The longest step, ripen with an oiled rind, takes at least 9.9 months (Regione Toscana).
| Main step | at least 9.9 monthsReported[pat-sheet][onaf-sheet] | Ripen with an oiled rind |
|---|---|---|
| Temperature | 35 °CReported[onaf-sheet] | Add starter and rennet |
A big Tuscan pecorino aged at least ten months, with its rind rubbed with olive oil to stop mould and slow drying.
The milk is pasteurised before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
One producer in the province of Siena makes about 1000 wheels a year, about 6 tonnes. Its sheep graze pasture and woodland 11 months a year.
