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Cheese from Italy
Raw whole ewe milk from two milkings, never heat-treated, is set at 32–38 °C with lamb or kid rennet paste. The curd is broken to rice size, pressed by hand into small baskets, drained on wooden boards and salted dry or in brine. It is sold fresh from 20 days, half-aged up to 6 months or aged up to 24 months, sometimes with an olive-oil and chilli rind.
| Raw whole ewe milk | From semi-wild flocks fed mainly on Monte Poro pasture[eu-application][onaf-sheet] |
| Lamb and/or kid rennet paste | From the fourth stomach of milk-fed lambs or kids[eu-application][onaf-sheet] |
| Salt | Dry or as brine[onaf-sheet] |
| Olive oil, or olive oil with crushed chilli, for the rindoptional | [eu-application][onaf-sheet] |
Total time across the recorded steps: 23 days – 2 years
What changes: Lamb or kid rennet paste goes into raw ewe milk at 32–38 °C and it sets
Output: coagulum.
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 whole ewe milk from two milkings, never heat-treated, is set at 32–38 °C with lamb or kid rennet paste. The curd is broken to rice size, pressed by hand into small baskets, drained on wooden boards and salted dry or in brine. It is sold fresh from 20 days, half-aged up to 6 months or aged up to 24 months, sometimes with an olive-oil and chilli rind. Made in 5 steps over 23 days – 2 years. The longest step, ripen in cool, well-aired, dim rooms, takes 20 days – 2 years (European Commission 2019).
| Main step | 20 days – 2 yearsSet[eu-application][onaf-sheet] | Ripen in cool, well-aired, dim rooms |
|---|---|---|
| Temperature | 32–38 °CSet[eu-application][onaf-sheet] | Coagulate raw milk with lamb or kid rennet paste |
The milk is always raw and is worked at only 32–38 °C, which the specification credits for the scent of the Poro's herbs and scrub. The aged cheese may get a red olive-oil and chilli rind.
Raw-milk cheese; the fresco is eaten after only 20 days. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days, so clean milk matters. 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 cheeses such as gruyère or comté, which this cheese is not. It adds that raw-milk cheese well cooked, as in an oven dish, 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
PDO registered by Reg. (EU) 2020/974 after the application published in OJ C 333 of 4 October 2019. The application cites Gabriele Barrio's De antiquitate et situ Calabriae (1571) among the early mentions.
