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Cheese from Italy, Lazio
Ewe milk, raw or pasteurised with a thermophilic starter, is set with lamb or calf rennet, broken to chickpea size and semi-cooked at 43 °C. The moulded cheeses are warmed twice, brined in saturated brine and ripened at 12–13 °C for one month to six months. The herb type has local herbs mixed into the curd.
| Whole ewe milk | From two milkings; the evening milk chilled[arsial-sabina][onaf-sabina] |
| Thermophilic lactic culture | When the milk is pasteurised; added at 36 °C[arsial-sabina][onaf-sabina] |
| Lamb rennet paste or calf rennet powder | Lamb paste in the most traditional make[arsial-sabina] |
| Salt | Saturated brine[arsial-sabina][onaf-sabina] |
| Seasonal flavourings, herb typeto taste | Chilli, rocket, pepper, coriander, radicchio, green olives, capers or basil (ARSIAL); chives, rocket, wild fennel, basil and coriander (ONAF)[arsial-sabina][onaf-sabina] |
| Potato starch | Dusted on the rind of the herb type[onaf-sabina] |
| Starter | thermophilic cultures added at 36 °C when the milk is pasteurised; the sheets do not say whether raw milk gets any |
Total time across the recorded steps: 31 days – 6 months
What changes: Pasteurised ewe milk gets a thermophilic starter at 36 °C
Output: inoculated milk.
Microbes at work in this step
thermophilic cultures start the souring
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
Ewe milk, raw or pasteurised with a thermophilic starter, is set with lamb or calf rennet, broken to chickpea size and semi-cooked at 43 °C. The moulded cheeses are warmed twice, brined in saturated brine and ripened at 12–13 °C for one month to six months. The herb type has local herbs mixed into the curd. Made in 8 steps over 31 days – 6 months. The longest step, ripen on wooden boards, takes 30 days – 6 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 12–13 °C (ARSIAL (Lazio regional agency for agricultura…). Thermophilic lactic cultures, in the pasteurised make does most of the fermenting.
| Main step | 30 days – 6 monthsReported[arsial-sabina][onaf-sabina] | Ripen on wooden boards |
|---|---|---|
| Temperature | 12–13 °CReported[arsial-sabina][onaf-sabina] | Ripen on wooden boards |
It is semi-cooked and warmed twice in the mould before brining, and it is made in a very wide range of sizes. The herb type mixes local herbs into the curd and dusts the rind with potato starch.
The milk may be raw. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days of ripening, so clean milk or pasteurising matters. The regional sheet notes that, as a PAT product, it may use the hygiene derogations allowed for traditional foods. 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 regional sheet says oral tradition and documents in local historical archives confirm pecorino in the Sabina hills from remote times. Once made only by shepherds, it has come from local dairies for more than 25 years.
