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Cheese from Italy, Sicilia
Whole raw sheep milk, sometimes with some goat milk, is set at 39 °C with lamb or kid rennet paste and its own natural microflora. The rice-size curd is cooked to about 60 °C, gathered by hand into one ball, pierced with a rod to drain and pressed in wooden hoops. It is dry-salted for 20–30 days, oiled from the third month and is at its best after about 8 months in stone cellars.
| Whole raw sheep milk | [pat-sheet][onaf-sheet] |
| Goat milk (optional) | Allowed in the Slow Food Presidium[onaf-sheet] |
| Lamb and/or kid rennet paste, made on the farm | [pat-sheet][onaf-sheet] |
| Coarse sea salt | [pat-sheet][onaf-sheet] |
| Olive oil, rubbed on the rind from the third month | [pat-sheet][onaf-sheet] |
| Starter | No starter is added; the curd forms thanks to the natural microflora of the milk. |
Total time across the recorded steps: 8.7 months – 9 months
What changes: Lamb or kid rennet paste sets the raw milk at 39 °C in about an hour
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 raw sheep milk, sometimes with some goat milk, is set at 39 °C with lamb or kid rennet paste and its own natural microflora. The rice-size curd is cooked to about 60 °C, gathered by hand into one ball, pierced with a rod to drain and pressed in wooden hoops. It is dry-salted for 20–30 days, oiled from the third month and is at its best after about 8 months in stone cellars. Made in 6 steps over 8.7 months – 9 months. The longest step, ripen and oil, takes 8 months (Regione Siciliana 2018).
| Main step | 8 monthsReported[pat-sheet][onaf-sheet] | Ripen and oil |
|---|---|---|
| Temperature | 39 °CReported[pat-sheet][onaf-sheet] | Set with lamb or kid rennet |
The curd is gathered into one ball and pierced with a thin rod so whey can drain, then dry-salted by hand for up to a month. The wheel is rubbed with olive oil from the third month and ripens in half-buried stone rooms.
Made from raw milk; the curd is cooked to about 60 °C and the cheese ripens for months. ANSES, the French food-safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli among the bacteria found in raw-milk cheeses. It advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese, except cooked pressed cheeses such as Gruyère or Comté. It does not name Maiorchino.
Every number is labelled with how it is known. How this atlas is made
Sicilian folk tradition places it around the 1600s, at the Maiorchina festival. Carmelo Campisi described the traditional method in 'Pecore e pecorino della Sicilia' (1933).
