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Cheese from Italy, Toscana
Raw whole milk of Massese ewes is warmed to about 38 °C straight after milking and set with natural lamb rennet. The curd is broken by spino and by hand, coarse for the fresh cheese and fine for the aged one, drained in perforated moulds and left about 3 hours on poplar or chestnut boards before salting. It is sold fresh at 30 days or aged at 3 months.
| Raw whole ewe milk, mainly Massese breed, used straight after milking | [pat-sheet][onaf-sheet] |
| Natural lamb rennet (dried lamb stomach) | [pat-sheet][onaf-sheet] |
| Salt | Rubbed on dry, or as a brine[onaf-sheet] |
Total time across the recorded steps: 30 days – 3 months
What changes: Fresh raw ewe milk is warmed in the vat to about 38 °C
Output: raw whole ewe milk.
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 milk of Massese ewes is warmed to about 38 °C straight after milking and set with natural lamb rennet. The curd is broken by spino and by hand, coarse for the fresh cheese and fine for the aged one, drained in perforated moulds and left about 3 hours on poplar or chestnut boards before salting. It is sold fresh at 30 days or aged at 3 months. Made in 6 steps over 30 days – 3 months. The longest step, ripen on poplar or chestnut boards, takes 30 days – 3 months (ONAF (national organisation of cheese tasters)).
| Main step | 30 days – 3 monthsReported[onaf-sheet] | Ripen on poplar or chestnut boards |
|---|---|---|
| Temperature | 38 °CReported[pat-sheet] | Warm the fresh milk |
A raw-milk cheese of Massese ewes where the curd is broken coarse for the 30-day cheese and fine for the 3-month one. The wheels drain on poplar or chestnut boards, which replaced fir because fir gave too strong an aroma.
Made from raw milk. ONAF notes the flocks are closely checked for hygiene and health. The fresh cheese is sold at 30 days and the aged one at 3 months. 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 made by other recipes 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 dates the first historical news of pecorino in the area to the 1600s, when it was a varied product, and says the cheese is still made by the traditional technique. Fir boards were replaced by poplar and chestnut because fir gave too strong an aroma. The name baccellone comes from eating it in spring with fresh broad beans in their pods.
