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Cheese from Italy, Toscana
Raw milk of Massese sheep only, from the evening and morning milkings, is warmed to 30–35 °C in a copper pot and set with dried lamb stomach rennet. The curd is broken with a wooden stick, semi-cooked to 40–45 °C, set in wooden moulds, stoved, dry-salted and ripened about 60 days on wooden boards.
| Raw whole milk of Massese sheep only | Evening and morning milk[pat-sheet][onaf-sheet] |
| Natural lamb rennet (dried lamb stomach), rarely commercial rennet | [pat-sheet][onaf-sheet] |
| Salt | Dry salt[pat-sheet][onaf-sheet] |
| Starter | none listed |
Total time across the recorded steps: 2 months
What changes: Starting material: raw Massese ewe milk, warmed in copper to 30–35 °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 Massese sheep only, from the evening and morning milkings, is warmed to 30–35 °C in a copper pot and set with dried lamb stomach rennet. The curd is broken with a wooden stick, semi-cooked to 40–45 °C, set in wooden moulds, stoved, dry-salted and ripened about 60 days on wooden boards. Made in 7 steps over 2 months. The longest step, ripen on wooden boards, takes 2 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 2 monthsReported[onaf-sheet] | Ripen on wooden boards |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet][onaf-sheet] | Warm the milk in copper |
It is made only from the milk of the native Massese sheep, with dried lamb stomach rennet, and its curd is semi-cooked to 40–45 °C. Most of it is eaten locally.
Made from raw milk. 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; its page does not name pecorino. 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 in raw ewe milk; in a challenge study of pecorino, not this cheese, it was still detectable after 90 days of ripening.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet calls it a cheese of old traditions that began along the Tyrrhenian coast, below the Apuan Alps and Versilia. The regional sheet says its character comes from Massese sheep milk and a traditional method, and records four main producers with almost 1,000 sheep. Most of the cheese stays in the area for home use, and only about a quarter is sold elsewhere in Tuscany.
