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Cheese from Italy, Toscana
Raw ewe milk, worked within 36 hours, is set at 30–37 °C with lamb, calf or thistle rennet and, if the maker wishes, a starter made from the same milk. The curd is broken to rice size, drained warm in moulds, dry-salted within 48 hours and ripened at least 60 days on wooden boards, its rind rubbed with olive oil.
| Raw whole ewe milk | Worked as soon as possible, within 36 hours[pat-sheet][onaf-sheet] |
| Farm milk starter (latto-innesto) from the same milk, or selected lactic culturesoptional | [pat-sheet][onaf-sheet] |
| Lamb or calf rennet, or a coagulant from wild thistle flowers | [onaf-sheet][pat-sheet] |
| Salt | Dry salt[pat-sheet][onaf-sheet] |
| Olive oil | Rubbed on the rind during ripening[pat-sheet][onaf-sheet] |
| Starter | farm latto-innesto from the same milk; selected cultures allowed |
Total time across the recorded steps: 2 months
What changes: Starting material: raw ewe milk, filtered into the kettle within 36 hours
The milk is worked as soon as possible and never later than 36 hours after milking.
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 ewe milk, worked within 36 hours, is set at 30–37 °C with lamb, calf or thistle rennet and, if the maker wishes, a starter made from the same milk. The curd is broken to rice size, drained warm in moulds, dry-salted within 48 hours and ripened at least 60 days on wooden boards, its rind rubbed with olive oil. Made in 6 steps over 2 months. The longest step, ripen and oil the rind, takes at least 2 months (Regione Toscana / ARSIA).
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen and oil the rind |
|---|---|---|
| Temperature | 30–37 °CReported[pat-sheet][onaf-sheet] | Add rennet, and starter if used |
The milk is always used raw; a starter made from the same milk, or selected lactic cultures, may be added, and the rind is treated with olive oil during ripening.
Made from raw milk, worked within 36 hours and ripened at least 60 days. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days. ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill. It advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses, except cooked pressed kinds such as Gruyère or Comté, which this cheese is not. It adds that raw-milk cheese that is well cooked, as in an oven recipe, no longer poses a risk.
Hazards the sources name: Escherichia coli O157, added to raw ewe milk in a challenge study of Italian pecorino made by several methods, not this cheese; still countable at 60 days and detectable after 90 days of ripening.
Every number is labelled with how it is known. How this atlas is made
In past centuries it was the staple food of sharecropping and farming families of the province of Siena, who made it on their own farms. ONAF's sheet adds that after the depopulation of the countryside in the 1960s, Sardinian shepherds settled in the area and brought new quality and output to the existing sheep-farming tradition.
