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Cheese from Italy, Umbria
Pasteurised ewe milk is set at 38 °C with a starter and lamb or kid rennet flavoured with thyme, dandelion, mint and hyssop. The dry-salted cheeses are rubbed with herb oil and ripen 3–4 months at 10–12 °C, then finish 45–60 days in wooden barrels. They are dried 10 days, wrapped in jute paper and sold a month later.
| Whole ewe milk, pasteurised | [pat-sheet][onaf-sheet] |
| Thermophilic lactic starter | [pat-sheet][onaf-sheet] |
| Lamb or kid rennet flavoured with thyme, dandelion, mint and hyssop | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet] |
| Olive oil infused with the same herbs | Rubbed on the rind to hold back mould[pat-sheet][onaf-sheet] |
| Walnut leaves (traditional) | The best cheeses were wrapped in them before going into the barrels[onaf-sheet] |
| Starter | thermophilic lactic starter |
Total time across the recorded steps: 4.9 months – 6.4 months
What changes: The ewe milk is heated to 70 °C
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
Pasteurised ewe milk is set at 38 °C with a starter and lamb or kid rennet flavoured with thyme, dandelion, mint and hyssop. The dry-salted cheeses are rubbed with herb oil and ripen 3–4 months at 10–12 °C, then finish 45–60 days in wooden barrels. They are dried 10 days, wrapped in jute paper and sold a month later. Made in 8 steps over 4.9 months – 6.4 months. The longest step, oil and ripen cold, takes 3–4 months (Regione dell'Umbria) and runs at 10–12 °C (Regione dell'Umbria).
| Main step | 3–4 monthsReported[pat-sheet][onaf-sheet][tipicamente] | Oil and ripen cold |
|---|---|---|
| Temperature | 10–12 °CReported[pat-sheet][onaf-sheet] | Oil and ripen cold |
Herbs go into both the rennet and the rubbing oil, and the cheese finishes 45–60 days in wooden barrels that once held wine. Its sister, pecorino in fossa, gets the same start but finishes in a sealed pit.
The milk is pasteurised at 70 °C and a starter is used. The rind is re-oiled when moulds appear, and ONAF advises keeping the wheel in the fridge wrapped in a linen cloth and kept oiled.
Every number is labelled with how it is known. How this atlas is made
In the days before refrigerators the barrel kept insects off the cheese and hid it from raiders. The regional sheet attaches a document from 'Il Tesoro della Sanità' by Castor Durante as proof that pecorino existed in the area from 1586.
