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Cheese from Italy, Emilia-Romagna
Whole ewe milk is set with calf or lamb rennet in 20–30 minutes, at 36 °C for the soft type from pasteurised milk or 39 °C for the semi-hard type from raw or thermised milk. The curd drains in cascine moulds, is stoved and dry-salted every 12 hours for one or two days. The soft type ripens 30 days to 3 months with an oiled rind; the semi-hard type ripens 3–12 months under a grey-green natural mould.
| Whole ewe milk | Sheep fed at least 90 % on forage from the production area[disciplinare] |
| Selected or natural lactic cultures, in whey or ewe milk from the areaadvised | [disciplinare] |
| Calf or lamb rennet, liquid or powder | [disciplinare] |
| Salt | Dry salt, or brine for a few hours[disciplinare] |
| Olive oil, seed oil or vinegar for the rindoptional (soft type) | [disciplinare] |
| Starter | selected or natural cultures in whey or ewe milk from the area, advised by the rules for all types |
Total time across the recorded steps: 31 days – 12 months
What changes: Milk for the semi-hard type is warmed to 63 °C for 5 minutes, or used raw
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
Whole ewe milk is set with calf or lamb rennet in 20–30 minutes, at 36 °C for the soft type from pasteurised milk or 39 °C for the semi-hard type from raw or thermised milk. The curd drains in cascine moulds, is stoved and dry-salted every 12 hours for one or two days. The soft type ripens 30 days to 3 months with an oiled rind; the semi-hard type ripens 3–12 months under a grey-green natural mould. Made in 6 steps over 31 days – 12 months. The longest step, ripen with washing, takes 30 days – 12 months (Disciplinare di produzione del Pecorino dell'…). Selected or natural lactic cultures in whey or ewe milk from the area, advised for all types does most of the fermenting.
| Main step | 30 days – 12 monthsSet[disciplinare] | Ripen with washing |
|---|---|---|
| Temperature | 63 °CSet[disciplinare] | Prepare the milk |
The rules set two types from ewe milk, a pasteurised soft cheese and a raw or thermised semi-hard one. The semi-hard cheese must grow natural grey-green moulds on its rind, and no anti-mould agents are allowed.
The soft type uses pasteurised milk and may be sold after 30 days; the semi-hard type uses raw or thermised milk and may be sold only after 90 days. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days.
Hazards the sources name: Escherichia coli O157 in raw ewe milk; in a challenge study it was still detectable in pecorino after 90 days of ripening.
Every number is labelled with how it is known. How this atlas is made
ONAF's sheet says sheep and goat flocks dominated the Reggio Apennines from the start of the 11th century, and that abbey records until the 15th century mention cheese made from sheep milk. In 1800 the agronomist Filippo Re counted 67,000 sheep in the Reggio area, but by the end of that century dairy cows were favoured and sheep numbers fell. A shepherds' league (Lega dei pastori) was founded on the Reggio Apennines in January 1921. The mountain community still had over 19,000 sheep in 1982, mostly milk sheep, and under 5,000 by the early 2000s. ONAF puts the number of shepherds with milk sheep at about thirty.
