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Cheese from Italy, Campania
Raw whole ewe milk from the evening and morning milkings is set with lamb or kid paste rennet at 37–38 °C and broken to corn-size grains. The curd is pressed by hand into baskets, dipped a few minutes in hot whey from the ricotta, then salted dry or in brine. It ripens 3–6 months or up to a year, and wheels for long ageing are rubbed with olive oil and vinegar.
| Raw whole ewe milk | Two milkings, kept at 4 °C on the farm and coagulated the next morning[onaf-sheet] |
| Lamb or kid rennet paste | [onaf-sheet] |
| Medium-grain salt or brine | [onaf-sheet] |
| Extra virgin olive oil and vinegar | Rubbed on wheels meant for long ageing[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 3 months – 12 months
What changes: Raw milk from two milkings is filtered into the cauldron
The evening and morning milk is filtered and poured into a steel or tinned copper cauldron.
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 the evening and morning milkings is set with lamb or kid paste rennet at 37–38 °C and broken to corn-size grains. The curd is pressed by hand into baskets, dipped a few minutes in hot whey from the ricotta, then salted dry or in brine. It ripens 3–6 months or up to a year, and wheels for long ageing are rubbed with olive oil and vinegar. Made in 7 steps over 3 months – 12 months. The longest step, ripen, takes 3–12 months (Regione Campania 2015).
| Main step | 3–12 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf-sheet] | Collect the milk |
A classic pecorino made across the inland and lowland transhumance areas of Campania, not in one named place. The curd is scalded in hot ricotta whey in its baskets, and long-aged wheels are rubbed with oil and vinegar.
The milk is raw. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet places the cheese in the transhumance areas of Campania. It says Alfonso I of Aragon, king of Naples, organised sheep transhumance on the model of the Spanish Mesta and, at Lucera in 1447, set up the Regia dogana della mena delle pecore. It adds that local witnesses confirm the same method for at least 25 years.
