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Cheese from Italy, Calabria
Raw ewe milk from the evening and morning milkings is set at 38–39 °C with lamb or kid rennet paste made by the shepherds. After about two hours the curd is cut with a cherry-wood sword into small cubes, packed into rush baskets, stoved or scalded in hot whey and salted. Everything is done by hand, and the cheese ripens 3–5 months or longer.
| Raw whole ewe milk | Evening and morning milk, milked by hand and filtered[onaf-sheet] |
| Lamb or kid rennet paste made by the shepherds | Diluted in warm water[onaf-sheet] |
| Salt | Dry or as brine[onaf-sheet] |
| Starter | none added |
Total time across the recorded steps: 3 months – 5 months
What changes: Starting material: raw ewe milk, filtered and warmed to 38–39 °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 ewe milk from the evening and morning milkings is set at 38–39 °C with lamb or kid rennet paste made by the shepherds. After about two hours the curd is cut with a cherry-wood sword into small cubes, packed into rush baskets, stoved or scalded in hot whey and salted. Everything is done by hand, and the cheese ripens 3–5 months or longer. Made in 7 steps over 3 months – 5 months. The longest step, ripen, takes 3–5 months (Regione Calabria).
| Main step | 3–5 monthsReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 38–39 °CReported[onaf-sheet] | Filter and warm the milk |
All work is by hand, and a cherry-wood sword cuts the long-set curd into small cubes. Fat from the pasture-fed sheep keeps the aged cheese soft.
Made from raw milk in wooden and rush tools under a hygiene derogation. The regional sheet names total bacterial count, somatic cells and Staphylococcus aureus as the raw-milk risks, and asks that milk outside the legal limits be discarded or heat-treated. 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; its page does not name pecorino.
Hazards the sources name: Staphylococcus aureus, listed by the regional sheet as a raw-milk risk.
Every number is labelled with how it is known. How this atlas is made
ONAF's sheet says free-ranging sheep have grazed the Pollino for time out of mind. It says books on Calabrian cooking and folk traditions document the cheese for more than 25 years, and it lists as references the INSOR Atlante dei prodotti tipici, i formaggi (Milan, 1990) and a CNR project on southern dairy products (Milan, 1992). The Ministry of Agricultural, Food and Forestry Policies entered it in the list of traditional food products of Calabria.
