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Cheese from Italy, Puglia
Raw milk of Leccese ewes from the evening and morning milkings is warmed over a direct fire to about 40 °C and set off the heat with liquid lamb rennet made on the farm. The curd is broken to the size of a small broad bean, pressed by hand into rush baskets and salted dry with coarse salt, one face a day. It ripens 2 months as a fresh cheese or 8–10 months as an aged one.
| Raw whole milk of Leccese ewes from the evening and morning milkings | [pat-sheet][onaf-sheet] |
| Liquid lamb rennet made on the farm1 spoonful per 10 litres of milk | A lamb stomach is filled with ewe milk and about 25 g of coarse sea salt, tied, dried 60–90 days, cut into pieces of about 20 g and dissolved in warm water[pat-sheet][onaf-sheet] |
| Coarse salt | [pat-sheet][onaf-sheet] |
| Starter | none; only the milk's own flora |
Total time across the recorded steps: 4.1 months – 13 months
What changes: A milk-filled lamb stomach hangs and dries for 60–90 days
The stomach of a slaughtered lamb is filled with ewe milk and salt, tied at both ends and hung to dry. It is then washed, cut into pieces of about 20 g and dissolved in warm water in glass jars. Output: liquid lamb rennet.
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 milk of Leccese ewes from the evening and morning milkings is warmed over a direct fire to about 40 °C and set off the heat with liquid lamb rennet made on the farm. The curd is broken to the size of a small broad bean, pressed by hand into rush baskets and salted dry with coarse salt, one face a day. It ripens 2 months as a fresh cheese or 8–10 months as an aged one. Made in 8 steps over 4.1 months – 13 months. The longest step, ripen in the coolest room, takes 2–10 months (Regione Puglia).
| Main step | 2–10 monthsReported[pat-sheet][onaf-sheet] | Ripen in the coolest room |
|---|---|---|
| Temperature | 40 °CReported[pat-sheet][onaf-sheet] | Warm the milk over a direct fire |
Made with lamb rennet the shepherds prepare themselves by drying a milk-filled lamb stomach for 60–90 days. Salted with coarse salt one face a day, and pressed by stacking the baskets for 4–5 days.
The regional sheet requires milk from disease-free flocks and says milk with a very high bacterial count can be heated to about 72 °C. Wooden and rush tools need careful cleaning; the sheet recommends an HACCP plan.
Every number is labelled with how it is known. How this atlas is made
The regional sheet cites an 1880 survey of farming in the Terra d'Otranto as evidence of the method.
