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Cheese from Italy, Umbria
Ewe milk is pasteurised at 72 °C and set at 36–38 °C with thermophilic starter and lamb or kid rennet, and the curd is broken after about 10 minutes. The moulded cheeses sit in brine for 12–48 hours by weight and ripen in ventilated cold rooms at 4–5 °C for at least 60 days. Wheels kept 7–8 months, at about 7–8 °C, become a grating cheese.
| Whole ewe milk, pasteurised | [pat-sheet][onaf-sheet] |
| Thermophilic lactic starter | [pat-sheet][onaf-sheet] |
| Lamb or kid rennet | [onaf-sheet] |
| Salt (brine) | [pat-sheet][onaf-sheet] |
| Starter | thermophilic lactic starter |
Total time across the recorded steps: 2 months – 8.1 months
What changes: The ewe milk is heated to 72 °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
Ewe milk is pasteurised at 72 °C and set at 36–38 °C with thermophilic starter and lamb or kid rennet, and the curd is broken after about 10 minutes. The moulded cheeses sit in brine for 12–48 hours by weight and ripen in ventilated cold rooms at 4–5 °C for at least 60 days. Wheels kept 7–8 months, at about 7–8 °C, become a grating cheese. Made in 6 steps over 2 months – 8.1 months. The longest step, ripen cold, takes 2–8 months (Regione dell'Umbria) and runs at 4–8 °C (Regione dell'Umbria). Thermophilic lactic acid bacteria and Lyophilised mixed starter of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis subsp. lactis and/or cremoris, used in a raw-milk Pecorino Umbro made for a 2015 challenge test do most of the fermenting.
| Main step | 2–8 monthsReported[pat-sheet][onaf-sheet] | Ripen cold |
|---|---|---|
| Temperature | 4–8 °CReported[pat-sheet][onaf-sheet] | Ripen cold |
The region-wide Umbrian pecorino, made from pasteurised milk with a starter and salted in brine, not dry-salted like the Norcia cheeses. It is sold fresh (under 3 months), semi-aged (3–6 months) or aged (over 6 months).
The milk is pasteurised at 72 °C, a starter is used and the cheese ripens in cold rooms at 4–8 °C.
Hazards the sources name: Listeria monocytogenes, inoculated at about 10^2 CFU/mL into the milk of an artisanal raw-milk Pecorino Umbro in a challenge test; it fell below the quantification limit after 30 days of ripening, though enrichment still found it at under 1 log CFU/g in storage. None was found in the control cheeses.
Every number is labelled with how it is known. How this atlas is made
Both sheets cite Castor Durante, a doctor from Gualdo Tadino, whose 1586 'Il Tesoro della Sanità' praised pecorino. ONAF links the saying about cheese and pears to him.
