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Cheese from Italy, Campania
Milk of the native Bagnolese sheep is warmed over a wood fire and set with lamb rennet in about half an hour. The curd is broken to hazelnut or maize-grain size, packed into wicker baskets, salted in brine or by hand and ripened at 10–15 °C from 20 days to more than 6 months. The whey goes to make ricotta.
| Whole milk of Bagnolese sheepAt least 70 % | The rest from crossbred or other sheep of the area; evening and morning milk[disciplinare][onaf-sheet] |
| Lamb rennet, calf rennet or both | The regional sheet names home-made lamb rennet[disciplinare][pat-sheet] |
| Salt | As about 20 % brine, or dry salt rubbed on[disciplinare][onaf-sheet] |
| Olive oil, wax, lard or chilli powder on the rindOptional | [disciplinare][onaf-sheet] |
Total time across the recorded steps: 20 days
What changes: Starting material: Bagnolese sheep milk, warmed over a wood fire
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
Milk of the native Bagnolese sheep is warmed over a wood fire and set with lamb rennet in about half an hour. The curd is broken to hazelnut or maize-grain size, packed into wicker baskets, salted in brine or by hand and ripened at 10–15 °C from 20 days to more than 6 months. The whey goes to make ricotta. Made in 7 steps over 20 days. The longest step, ripen, takes at least 20 days (Pecorino Bagnolese Società Cooperativa Agricola) and runs at 10–15 °C (Pecorino Bagnolese Società Cooperativa Agricola). Salt is 20 % (Pecorino Bagnolese Società Cooperativa Agricola).
| Main step | at least 20 daysSet[disciplinare][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 10–15 °CSet[disciplinare][onaf-sheet] | Ripen |
| Salt | 20 %Set[disciplinare][onaf-sheet] | Salt |
It is made from the milk of the native Bagnolese sheep of the Laceno plateau, and its whey is kept for ricotta. Some aged cheeses ripen in pits with grape pomace, hay or straw (Presidio types).
The milk may be raw or heat-treated. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days, so raw-milk fresh cheeses rely on clean milk. 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, and does not say whether its semi-cooked type counts. 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
ONAF's sheet calls it an old cheese whose technique has passed between generations of herders and cheesemakers on the Laceno plateau, now made from a breed reduced to about a thousand head. The make is recorded as unchanged for at least 25 years from local testimony gathered when it was entered in the Campania list of traditional agri-food products, and it is a Slow Food Presidio. The producers' cooperative that wrote the disciplinare was formed in 2009 by five Bagnolese shepherds, and the disciplinare says it was written to promote a possible PGI or PDO.
