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Cheese from Italy, Molise
Raw ewe milk from grazing flocks is warmed to 36–38 °C in a tinned copper cauldron and set in 30–35 minutes with kid paste rennet. The curd is broken to rice-grain size, semi-cooked at 45 °C, pressed into rush baskets and salted dry or in brine for 12–24 hours. The wheels must ripen 3 months before sale and can be kept up to 2 years.
| Raw whole ewe milk from flocks fed mostly on pasture or green or dried forage | [pat-sheet][onaf-sheet] |
| Kid paste rennet | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet] |
Total time across the recorded steps: 2 months – 2 years
What changes: Raw ewe milk is warmed to 36–38 °C in a tinned copper cauldron
Output: warm raw 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 ewe milk from grazing flocks is warmed to 36–38 °C in a tinned copper cauldron and set in 30–35 minutes with kid paste rennet. The curd is broken to rice-grain size, semi-cooked at 45 °C, pressed into rush baskets and salted dry or in brine for 12–24 hours. The wheels must ripen 3 months before sale and can be kept up to 2 years. Made in 7 steps over 2 months – 2 years. The longest step, ripen in a cool, airy room, takes 2 months – 2 years (ARSARP (Agenzia Regionale per lo Sviluppo Agr…) and runs at 12–15 °C (ONAF (national organisation of cheese tasters)).
| Main step | 2 months – 2 yearsReported[pat-sheet][onaf-sheet] | Ripen in a cool, airy room |
|---|---|---|
| Temperature | 12–15 °CReported[onaf-sheet] | Ripen in a cool, airy room |
Made only in the grazing season, from March to September. Its rice-size curd, semi-cooked at 45 °C, gives a firm cheese that must ripen 3 months before sale.
Made from raw milk of ewes free of brucellosis and tuberculosis. The regional sheet says that ripening for more than 2 months makes the cheese safe, and requires 3 months before sale. That goes further than the evidence. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days of ripening. 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
Three great sheep tracks (tratturi) crossed the Alto Molise. Flocks wintered in Puglia and came back to the mountains in spring, when the shepherds made pecorino. The regional sheet traces the cheese to the Samnites.
