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Cheese from Italy, Toscana
Milk of park sheep, fed mainly on pasture, is warmed to 35 °C, spun in a centrifuge at 7,000 rpm to remove fine dirt and pasteurised. Cultures and calf rennet set it at 35 °C, and the rice-size curd is steam-warmed back to 35 °C. The cheeses drain 48 hours in warm rooms, are dry-salted and ripen about 60 days on wooden boards.
| Whole ewe milk, mainly from Massese sheep in the park | Flocks fed mainly on pasture, with other feed at most 20 %[pat-sheet][onaf-sheet][vetrina] |
| Lactic cultures or farm milk starter (latto-innesto) | [onaf-sheet][pat-sheet][vetrina] |
| Liquid calf rennet | [onaf-sheet][pat-sheet][vetrina] |
| Salt | Dry salt[onaf-sheet] |
| Starter | lactic cultures or farm latto-innesto |
Total time across the recorded steps: 2 months
What changes: The milk is warmed to 35 °C, spun clean and pasteurised
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 park sheep, fed mainly on pasture, is warmed to 35 °C, spun in a centrifuge at 7,000 rpm to remove fine dirt and pasteurised. Cultures and calf rennet set it at 35 °C, and the rice-size curd is steam-warmed back to 35 °C. The cheeses drain 48 hours in warm rooms, are dry-salted and ripen about 60 days on wooden boards. Made in 6 steps over 2 months. The longest step, ripen on wooden boards, takes 2 months (ONAF (Organizzazione Nazionale Assaggiatori F…). Added lactic cultures or the farm milk starter does most of the fermenting.
| Main step | 2 monthsReported[onaf-sheet] | Ripen on wooden boards |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet][vetrina] | Warm, clean and pasteurise the milk |
The milk comes only from flocks raised inside the park, mostly native Massese sheep, with other feed at most 20 %. The milk is centrifuged and pasteurised, and the cheese is sweeter than most pecorini.
The milk is pasteurised. ONAF notes the flocks are checked for hygiene and health.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the production method has stayed unchanged for several years, and the ONAF sheet adds that it is handed down from generation to generation. ONAF also notes that, unlike other Tuscan sheep cheeses, this one is made over a wide area and in notable quantity, about 3,000 cheeses a year, sold locally and in the rest of Tuscany and Italy.
