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Cheese from Italy, Toscana
Ewe milk, raw or pasteurised with added cultures, is set with lamb rennet in 20–25 minutes. The curd is lightly pressed into baskets, kept warm at 40–45 °C while it drains and is turned, then drains a day more and is salted. The same make gives a fresh cheese eaten at 30–45 days and an aged one ripened about 120 days.
| Whole ewe milk from one milking | Raw or pasteurised; filtered[onaf-sheet][pat-sheet] |
| Lactic culturesonly with pasteurised milk | [onaf-sheet] |
| Lamb rennet | [pat-sheet][onaf-sheet] |
| Coarse salt or brine | [pat-sheet][onaf-sheet] |
| Starter | lactic cultures are added when the milk is pasteurised |
Total time across the recorded steps: 21 days
What changes: Lamb rennet goes into ewe milk at 37 °C and it sets in 20–25 minutes
Output: curd.
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
Ewe milk, raw or pasteurised with added cultures, is set with lamb rennet in 20–25 minutes. The curd is lightly pressed into baskets, kept warm at 40–45 °C while it drains and is turned, then drains a day more and is salted. The same make gives a fresh cheese eaten at 30–45 days and an aged one ripened about 120 days. Made in 6 steps over 21 days. The longest step, ripen, takes at least 20 days (Regione Toscana / ARSIA).
| Main step | at least 20 daysReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37 °CReported[onaf-sheet] | Set with lamb rennet |
One make gives two cheeses, a fresh one of about 1 kg and an aged one of about 2.5 kg. Lamb rennet and warm stoving at 40–45 °C are used.
The milk may be raw or pasteurised; cultures are added only to pasteurised milk. 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
The regional sheet says production is at family level across the 13 communes of the Casentino, except for one cooperative dairy at Talla. ONAF says the raw-milk method has a centuries-old tradition (tradizione secolare), is used in small craft production and is only rarely used in large commercial production.
