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Cheese from Italy, the whole of Sicily
Whole raw ewe milk is set at 36–40 °C in a wooden vat with paste rennet from local lambs. The curd is broken to rice-grain size, hand-pressed into rush baskets and then cooked for 3–4 hours under the hot whey left from ricotta making. The wheels are salted and ripened on wooden shelves at 14–18 °C, from 20 days (Fresco) to at least four months (Stagionato).
| Raw whole ewe milk | From one or two milkings, worked within 24 hours of the first[ps-oj-2020] |
| Lamb paste rennet10–30 g per 100 L of milk | From the abomasum of suckling lambs, made in Sicily; dissolved in warm water and filtered[ps-oj-2020] |
| Salt | Dry and/or brine[ps-oj-2020] |
| Whole black peppercornsOptional | For the Pepato style of Fresco and Semistagionato; scalded above 80 °C for a few seconds[ps-oj-2020] |
| Starter | the native lactic bacteria come from the raw milk and the wooden vats, as the specification amendment says |
Total time across the recorded steps: 21 days – 22 days
What changes: Lamb paste rennet goes into warm raw ewe 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
Whole raw ewe milk is set at 36–40 °C in a wooden vat with paste rennet from local lambs. The curd is broken to rice-grain size, hand-pressed into rush baskets and then cooked for 3–4 hours under the hot whey left from ricotta making. The wheels are salted and ripened on wooden shelves at 14–18 °C, from 20 days (Fresco) to at least four months (Stagionato). Made in 6 steps over 21 days – 22 days. The longest step, ripen on wooden shelves, takes at least 20 days (European Commission 2020) and runs at 14–18 °C (European Commission 2020). Lactic acid bacteria (Enterococcus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Limosilactobacillus, Streptococcus) in 5-month cheeses does most of the fermenting.
| Main step | at least 20 daysSet[ps-oj-2020] | Ripen on wooden shelves |
|---|---|---|
| Temperature | 14–18 °CSet[ps-oj-2020] | Ripen on wooden shelves |
After pressing, the curd sits in its rush baskets for 3–4 hours in the hot whey (scotta) left after ricotta is made. The baskets print their weave on the rind.
Made only from raw milk, worked within 24 hours of milking. Stagionato wheels ripen at least four months, but Fresco is ripened only 20 to 30 days. ANSES advises pregnant women, people with weak immune systems, people over 65 and young children to avoid raw-milk cheeses, except pressed cooked cheeses such as gruyère and comté. The specification calls this cheese semi-cooked, and the ANSES page does not mention it.
Every number is labelled with how it is known. How this atlas is made
The specification describes a cheese every Sicilian shepherd once made at home with wooden tools, the tina for curdling and wooden beams for ripening. A 2020 amendment application, published in the Official Journal, proposed the Fresco, Semistagionato and Stagionato types and their ripening times; its single document gives 60–90 days for Semistagionato, where the descriptive text says 45–90.
