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Cheese from Italy, Sardegna
Raw ewe milk from the evening and morning milkings is set at 35 °C in 30–40 minutes with calf rennet, sometimes lamb paste. The curd is broken to maize or millet size and semi-cooked at 43–46 °C, then shaped under the whey into a long cylinder, cut, wrapped in cloth and pressed 5–6 hours. After about 24 hours in brine it ripens in cool cellars, from 60 days to a year.
| Raw whole ewe milk from the evening and morning milkings | Daily quantities of milk worked are 50–220 litres (Laore sheet)[pat-sheet][onaf-sheet] |
| Liquid calf rennet, sometimes lamb paste rennet | [pat-sheet][onaf-sheet] |
| Salt (brine) | [pat-sheet][onaf-sheet] |
| Oil and vinegar for the rind | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 2 months – 12 months
What changes: Calf rennet sets raw ewe milk at 35 °C in 30–40 minutes
Output: curd.
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 the evening and morning milkings is set at 35 °C in 30–40 minutes with calf rennet, sometimes lamb paste. The curd is broken to maize or millet size and semi-cooked at 43–46 °C, then shaped under the whey into a long cylinder, cut, wrapped in cloth and pressed 5–6 hours. After about 24 hours in brine it ripens in cool cellars, from 60 days to a year. Made in 7 steps over 2 months – 12 months. The longest step, ripen in cool cellars, takes 2–12 months (ONAF (national organisation of cheese tasters)).
| Main step | 2–12 monthsReported[onaf-sheet] | Ripen in cool cellars |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Set with calf rennet |
Smaller and taller than Pecorino Sardo, with a thin sharp edge. The curd is cooked (its local name means cheese made with fire) and machine-pressed, which keeps the paste supple even after long ageing.
A raw-milk cheese. The ONAF sheet gives 60 days as the minimum, though some is sold younger, and the rind is washed and oiled against moulds and mites. 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 raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté. Its page does not say whether a semi-cooked cheese like this one counts. It says cheese cooked well, as in an oven recipe, no longer poses a risk.
Hazards the sources name: Escherichia coli O157, added to raw and thermised 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
In 1913 Canon Francesco Liberi Tolu praised the cheese, noting that its cooked curd made it tastier and hardier. The whey also makes ricotta mustìa, a lightly smoked ricotta.
