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Cheese from Italy, Lazio
Ewe milk, raw in spring and pasteurised the rest of the year, is set with lamb or calf rennet at 38 °C. The curd is broken and stirred at 42 °C, moulded, soaked for 2–3 hours in hot whey to drain, dry-salted for two days and ripened for 6–12 months. Some wheels are smoked over straw or finished in grape pomace.
| Whole ewe milk | From up to four milkings of Sarda and Comisana ewes, kept at 4–6 °C and worked 2 days after milking[arsial-ferentino][onaf-ferentino] |
| Lamb rennet paste or calf rennet granules | [arsial-ferentino] |
| Thermophilic culture (fermenti termofili) | Only for pasteurised milk, added at 38 °C[onaf-ferentino] |
| Salt | Dry salt, one day on each face[arsial-ferentino][onaf-ferentino] |
| Wheat straw for smoking, or grape pomaceoptional | [arsial-ferentino][onaf-ferentino] |
| Starter | none for raw milk; thermophilic cultures at 38 °C for pasteurised milk |
Total time across the recorded steps: 6.1 months – 12 months
What changes: Starting material: ewe milk from up to four milkings, kept cold for two days
Output: raw or pasteurised 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
Ewe milk, raw in spring and pasteurised the rest of the year, is set with lamb or calf rennet at 38 °C. The curd is broken and stirred at 42 °C, moulded, soaked for 2–3 hours in hot whey to drain, dry-salted for two days and ripened for 6–12 months. Some wheels are smoked over straw or finished in grape pomace. Made in 9 steps over 6.1 months – 12 months. The longest step, ripen on wooden boards, takes 6–12 months (ARSIAL (Lazio regional agency for agricultura…). Lactococcus lactis, Lactiplantibacillus plantarum and Latilactobacillus curvatus, found in Pecorino di Picinisco, a different raw-milk ewe cheese does most of the fermenting.
| Main step | 6–12 monthsReported[arsial-ferentino][onaf-ferentino] | Ripen on wooden boards |
|---|---|---|
| Temperature | 4–6 °CReported[arsial-ferentino][onaf-ferentino] | Chill the milk |
The milk stays raw only in the spring pasture months, and the moulded cheeses drain for 2–3 hours in whey at 60 °C. Some wheels are finished with a short straw smoke or a month in grape pomace.
Spring cheese is made from raw milk. 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 matters. The regional sheet notes that, as a PAT product, it may use the hygiene derogations allowed for traditional foods, and that some is sold fresh, as primo sale. 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 sheets say the environment of Ferentino, on the Via Casilina, has allowed sheep farming since pre-Roman times, and that the cheese was appreciated from imperial times, when Ferentino hosted Roman nobility. The cheese has its own festival on the first Sunday of June.
