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Cheese from Italy, Calabria
Raw sheep milk with up to 20% goat milk is set with kid rennet paste at 36–38 °C in 40–50 minutes. The curd is broken to rice-size grains, cooked at 42–44 °C for 5–6 minutes, pressed by hand into rush baskets and drained for at least three days. It is dry-salted and only matured about 15 days in a cool room, so it is a young cheese.
| Raw whole sheep milk | [pat-sheet][onaf-sheet] |
| Raw goat milk, up to 20% | [pat-sheet][onaf-sheet] |
| Kid rennet paste | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet] |
| Starter | none; the raw milk's own bacteria |
Total time across the recorded steps: 18 days
What changes: Raw sheep and goat milk is strained into the cauldron
Milk from the two daily hand milkings is used straight away; in winter the evening milk may be added to the morning milk. It is strained through a fine sieve into the 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 sheep milk with up to 20% goat milk is set with kid rennet paste at 36–38 °C in 40–50 minutes. The curd is broken to rice-size grains, cooked at 42–44 °C for 5–6 minutes, pressed by hand into rush baskets and drained for at least three days. It is dry-salted and only matured about 15 days in a cool room, so it is a young cheese. Made in 7 steps over 18 days. The longest step, mature, takes 15 days (Regione Calabria 2005).
| Main step | 15 daysReported[pat-sheet][onaf-sheet] | Mature |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet] | Set with kid rennet |
It is a fresh semi-cooked pecorino with some goat milk, matured only 15 days. It is made by hand in dairies beside the fold, from October to July, and is matured but not aged.
The milk is raw and no starter is used. The regional sheet names Staphylococcus aureus, bacterial load and somatic cells as raw-milk risks and asks for milk checks against D.P.R. 54/97 (or heat-treated milk), good hygiene and a visual check of the cheese. 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 young 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: Staphylococcus aureus, which the regional sheet names as a raw-milk risk.
Every number is labelled with how it is known. How this atlas is made
The regional sheet cites a 1759 document that asks for sound, whole cheeses of 5.5 pounds, made from tender-broken curd with rennet and the usual heating. Records of Calabrian pecorino go back to the 1500s.
