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Cheese from Italy, Umbria
The dairy version of the Norcia shepherd's cheese. Ewe milk is pasteurised, or heated over a direct fire to about 90 °C and left to cool, then set with lamb rennet and thermophilic ferments. The curd is broken to wheat-grain size, shaped by hand in wooden hoops and salted dry. It is eaten fresh at about 60 days or grated after 8–12 months.
| Whole ewe milk, pasteurised or heated to about 90 °C | [pat-sheet][onaf-sheet] |
| Thermophilic lactic ferments | [onaf-sheet] |
| Natural lamb rennet from the farm's own lambs (ONAF also allows kid) | [pat-sheet][onaf-sheet] |
| Salt, rubbed on dry | [pat-sheet][onaf-sheet] |
| Starter | Thermophilic lactic ferments are added to the cooled milk (ONAF sheet). |
Total time across the recorded steps: 2 months – 12 months
What changes: Ewe milk is heated to about 90 °C over the fire, then left to cool
The milk is left to cool until it feels right to the hand. Output: heat-treated whole 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
The dairy version of the Norcia shepherd's cheese. Ewe milk is pasteurised, or heated over a direct fire to about 90 °C and left to cool, then set with lamb rennet and thermophilic ferments. The curd is broken to wheat-grain size, shaped by hand in wooden hoops and salted dry. It is eaten fresh at about 60 days or grated after 8–12 months. Made in 6 steps over 2 months – 12 months. The longest step, ripen in cold rooms, takes 2–12 months (Regione dell'Umbria) and runs at 6 °C (ONAF (national organisation of cheese tasters)).
| Main step | 2–12 monthsReported[pat-sheet][onaf-sheet] | Ripen in cold rooms |
|---|---|---|
| Temperature | 6 °CReported[onaf-sheet] | Ripen in cold rooms |
The dairy version of the shepherd's Norcia pecorino. The milk is pasteurised or heated to about 90 °C and set with added thermophilic ferments and lamb or kid rennet, where the description of the raw-milk shepherd's version mentions no added ferments.
The milk is pasteurised or heated to about 90 °C, and the cheese ripens at least 60 days.
Hazards the sources name: Listeria monocytogenes. In a related Umbrian ewe cheese, raw-milk Pecorino Umbro made with an added starter, inoculated L. monocytogenes fell below the quantification limit after 30 days of ripening but could still be detected during storage.
Every number is labelled with how it is known. How this atlas is made
The regional sheet records that on Saint Anthony's day the moulds were marked with crosses made of twigs, so each wheel carried a cross in honour of the patron saint of animals.
