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Cheese from Italy, the whole of Tuscany and neighbouring communes of Umbria and Lazio
Whole sheep milk, raw or heat-treated and optionally inoculated with native lactic cultures, is set with calf or vegetable rennet at 33–38 °C within 20–25 minutes. The curd is broken to hazelnut size for the soft tenero, or to maize-grain size, and may be cooked at 40–42 °C, for the semi-hard stagionato. After hand pressing or steaming and salting, tenero ripens at least 20 days and stagionato at least four months at 5–15 °C.
| Whole sheep milk from the production area, raw or heat-treated up to pasteurisation | Sheep fed mainly fresh or dried forage from local natural pasture[toscano-disciplinare] |
| Native lactic cultures, natural or selected (optional) | The Consortium keeps a strain bank of cultures selected from sheep milk of the area[toscano-disciplinare] |
| Calf rennet or vegetable rennet | [toscano-disciplinare] |
| Salt, dry or as brine of 17–19% sodium chloride | [toscano-disciplinare] |
| Starter | optional native lactic cultures, natural or selected from local sheep milk |
Total time across the recorded steps: 20 days
What changes: Rennet goes into the warm sheep milk and it sets in about 20 minutes
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 sheep milk, raw or heat-treated and optionally inoculated with native lactic cultures, is set with calf or vegetable rennet at 33–38 °C within 20–25 minutes. The curd is broken to hazelnut size for the soft tenero, or to maize-grain size, and may be cooked at 40–42 °C, for the semi-hard stagionato. After hand pressing or steaming and salting, tenero ripens at least 20 days and stagionato at least four months at 5–15 °C. Made in 6 steps over 20 days. The longest step, ripen, takes at least 20 days (Disciplinare di produzione della DOP "Pecorin…) and runs at 5–15 °C (Disciplinare di produzione della DOP "Pecorin…). Salt is 17–19 % (Disciplinare di produzione della DOP "Pecorin…).
| Main step | at least 20 daysSet[toscano-disciplinare] | Ripen |
|---|---|---|
| Temperature | 5–15 °CSet[toscano-disciplinare] | Ripen |
| Salt | 17–19 %Set[toscano-disciplinare] | Salt |
A pecorino set fast (20–25 minutes); only the aged type may be cooked, at 40–42 °C for 10–15 minutes. Vegetable rennet is allowed beside calf rennet.
The milk may be raw or heat-treated up to pasteurisation; the soft type ripens at least 20 days at 5–15 °C. 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 ANSES page does not mention this cheese, whose curd may be cooked at 40–42 °C for the aged type.
Every number is labelled with how it is known. How this atlas is made
The application for EU registration traces the cheese to Etruscan times and says it spread through the Maremma, once sold under local names or simply as "toscano".
