“Il giovane” – The Young Pecorino cheese fresh
Our pecorino cheese, which is always fresh by nature, could also be defined as a cream of pecorino. This is because it develops a creamy consistency if kept at room temperature.
We can describe its production as follows: after the cheese is obtained from fresh sheep milk, it is refrigerated at 4° C. Once it arrives at the cheese factory, the pasteurizing procedure takes place (65 °C x 20 min). Subsequently, the cheese is cooled until it reaches a coagulation temperature of 36° C with addition of liquid animal rennet. The cheese curdles in 6-32′ and it hardens in 11-32 min. Once the curd ripens, it is cut into small pieces the size of corn grains and emptied into draining moulds.
The salting takes place once the cheese is dry and it is carried out by hand. Each piece is turned over 4 times starting from the first day of preparation.
Finally, a light ageing process, which ranges from 7 to 15 days or more, takes place at room temperature and controlled humidity. This depends on the period and desired “abbucciatura” (skin consistency).
Ingredients: pasteurized sheep MILK, live milk enzymes, rennet and salt.