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Cheese from Italy, Molise
Raw milk of Pagliarola sheep (three quarters) and local goats (one quarter) is warmed to 38–40 °C in a tinned-copper kettle and set with lamb or kid rennet paste in 30 minutes. The fine curd is gathered by hand, pressed into rush baskets, dry-salted for two days and ripened at least two months, its rind rubbed with oil and vinegar.
| Raw whole ewe milk (Pagliarola breed)3/4 (75 %) | [pat-sheet][onaf-sheet] |
| Raw whole goat milk from local breeds1/4 (25 %) | [pat-sheet][onaf-sheet] |
| Lamb or kid rennet paste | [pat-sheet][onaf-sheet] |
| Kitchen salt | Dry salt[pat-sheet] |
| Oil and vinegar | Rubbed on the rind during ripening[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 2.6 months – 2.7 months
What changes: Starting material: raw sheep and goat milk, warmed to 38–40 °C
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 milk of Pagliarola sheep (three quarters) and local goats (one quarter) is warmed to 38–40 °C in a tinned-copper kettle and set with lamb or kid rennet paste in 30 minutes. The fine curd is gathered by hand, pressed into rush baskets, dry-salted for two days and ripened at least two months, its rind rubbed with oil and vinegar. Made in 7 steps over 2.6 months – 2.7 months. The longest step, ripen and rub with oil and vinegar, takes at least 2 months (ARSARP Molise (regional agency for agricultural).
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen and rub with oil and vinegar |
|---|---|---|
| Temperature | 38–40 °CReported[pat-sheet][onaf-sheet] | Warm the mixed milk |
It is a mixed-milk cheese, three parts Pagliarola sheep milk to one part goat milk, made only in the grazing months. At Carnival it is rolled in the 'Gioco della pezzotta' contest.
Made from raw milk of animals free of brucellosis and tuberculosis. The regional sheet says ripening longer than two months gives a hygienically safe product, but that goes further than the evidence. 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 ONAF sheet's history section records the cheese's use at Carnival in the 'Gioco della pezzotta', in which two all-male teams throw and roll it against each other.
