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Cheese from Italy, Toscana
Raw whole ewe milk is warmed to 30–35 °C and set with natural lamb rennet, made from dried lamb stomach. The curd is broken with a wooden stick, warmed again to 40–45 °C, packed by hand into bottomless wooden moulds and salted, usually in brine. It is eaten fresh at about 20 days or aged for 4 months or more.
| Raw whole ewe milk | The historic breed is the Zerasca of Zeri, now with few animals left[pat-sheet][onaf-sheet] |
| Natural lamb rennet (dried lamb stomach), rarely commercial rennet | [pat-sheet][onaf-sheet] |
| Salt | Usually as a brine, sometimes rubbed on dry[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 20 days
What changes: Natural lamb rennet sets the warmed raw milk into a curd
Output: curd.
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 ewe milk is warmed to 30–35 °C and set with natural lamb rennet, made from dried lamb stomach. The curd is broken with a wooden stick, warmed again to 40–45 °C, packed by hand into bottomless wooden moulds and salted, usually in brine. It is eaten fresh at about 20 days or aged for 4 months or more. Made in 6 steps over 20 days. The longest step, ripen in cellars, takes at least 20 days (ONAF (national organisation of cheese tasters)).
| Main step | at least 20 daysReported[onaf-sheet] | Ripen in cellars |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet][onaf-sheet] | Warm the milk and add lamb rennet |
One of the few Tuscan ewe cheeses whose curd is semi-cooked, warmed again to 40–45 °C before moulding. It is made in limited amounts and goes to home use and direct sale at the farm.
Made from raw milk; salting, usually in brine, and ripening of about 20 days or more follow. 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
ONAF's sheet says Pliny the Elder mentions pecorino production in Tuscany in some passages. It says that by the mid-1800s this was already a specific cheese made with precise techniques, and that around Zeri the method is still passed down among shepherds and cheesemakers.
