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Cheese from Italy, Sicilia
Raw whole ewe milk is set with lamb or kid rennet paste at 34–35 °C in a wooden vat, and the curd is broken to lentil size, pressed into rush baskets and scalded about 4 hours in hot whey. It is dry-salted twice and ripens at least 4 months in cool cellars. At about 2 months the rind is coated with olive oil and tomato sauce, which turns it red.
| Raw whole ewe milk | From one or two milkings of free-range or semi-free flocks[pat-sheet][onaf-sheet] |
| Lamb rennet paste, sometimes kid | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Ground chilli (optional) | Added to the curd when the maker wants it[onaf-sheet] |
| Olive oil and tomato sauce | Spread on the rind at about 2 months[onaf-sheet] |
| Starter | none; the raw milk's own microflora |
Total time across the recorded steps: 4.3 months
What changes: Lamb or kid rennet paste sets the warm milk in a wooden vat
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 whole ewe milk is set with lamb or kid rennet paste at 34–35 °C in a wooden vat, and the curd is broken to lentil size, pressed into rush baskets and scalded about 4 hours in hot whey. It is dry-salted twice and ripens at least 4 months in cool cellars. At about 2 months the rind is coated with olive oil and tomato sauce, which turns it red. Made in 7 steps over 4.3 months. The longest step, ripen in a cool cellar, takes at least 4 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 12–16 °C (Regione Siciliana 2018).
| Main step | at least 4 monthsReported[onaf-sheet][pat-sheet] | Ripen in a cool cellar |
|---|---|---|
| Temperature | 12–16 °CReported[pat-sheet] | Ripen in a cool cellar |
The red comes from a coat of olive oil and tomato sauce on the rind, not from saffron or chilli in the paste as in some Tuscan and Sardinian red pecorinos. Because the coat goes on at about 2 months, it is never sold as a fresh tuma or primosale.
The milk is raw and no starter is used. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says ewe cheese has always been tied to household subsistence across Sicily, and that its ripening has long used the dark dregs of olive oil (the fondame at the bottom of the bottle) and tomato, spread on the rind.
