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Cheese from Italy, Sardegna
Raw whole ewe milk from one or two milkings is warmed to about 35–39 °C and set with liquid calf rennet in 20–50 minutes. The curd is broken to rice or millet size, semi-cooked at 40–42 °C, pressed in the cauldron into one block, cut and moulded, then pressed with weights and salted in brine or dry. It ripens at least 60 days, up to a year, in semi-underground cellars.
| Raw whole ewe milk from one or two milkings | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt, as saturated brine and/or dry | [pat-sheet][onaf-sheet] |
| Extra-virgin olive oil and/or vinegar for the rind | [onaf-sheet] |
Total time across the recorded steps: 2 months – 12 months
What changes: Raw ewe milk is warmed to 35–39 °C in a copper or steel 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 whole ewe milk from one or two milkings is warmed to about 35–39 °C and set with liquid calf rennet in 20–50 minutes. The curd is broken to rice or millet size, semi-cooked at 40–42 °C, pressed in the cauldron into one block, cut and moulded, then pressed with weights and salted in brine or dry. It ripens at least 60 days, up to a year, in semi-underground cellars. Made in 8 steps over 2 months – 12 months. The longest step, ripen in semi-underground cellars, takes 2–12 months (Laore Sardegna (regional agricultural develop…). Lactic acid bacteria and enterococci, mainly Lactococcus lactis ssp. lactis, Enterococcus faecium, Lactobacillus plantarum and the Lactobacillus casei group, as found in the related Sardinian raw ewe-milk cheese Fiore Sardo made without starter does most of the fermenting.
| Main step | 2–12 monthsReported[pat-sheet][onaf-sheet] | Ripen in semi-underground cellars |
|---|---|---|
| Temperature | 35–39 °CReported[pat-sheet][onaf-sheet] | Warm the milk |
A semi-cooked, pressed farm pecorino from Nule. Its fine rice- or millet-size curd is pressed into one block before moulding, and it ripens in half-buried cellars whose temperature is not controlled.
A raw-milk cheese ripened at least 60 days. The regional sheet notes it falls under the hygiene derogations for small dairies and for cheeses matured over 60 days. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days of ripening, so ripening alone is no guarantee. ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill, and advises pregnant women, people with weak immunity, people over 65 and young children to avoid these cheeses unless well cooked.
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
Casalis's geographic dictionary of the Kingdom of Sardinia (1833–1856) describes Nule as a shepherding town whose cheeses, especially autumn ones, were well regarded.
