Classification: PAT
Category: soft paste cheese
Area: regional
Periodicity: available all the year
How: milk bacteria and cow rennet are added to pasteurized milk. The paste, broken in pieces and sank on the bottom of the boiler, is later put in a mold. The product is finally cook on low heat and salted, also in brine
Use: starters, recipes, salads, cooked vegetables
Classification: PAT
Category: Hard paste cheese
Area: regional
Periodicity: available all the year
How: cow's milk is heated until 36° C. Milk bacteria, together with cow and sheep rennet, are added to pasteurized milk. The paste, broken in pieces and put in a mold. The product is later salted. Before the extractions, it could be seasoned with spices, truffles, pepper, olives, mixed herbs, onions or garlic
Use: starters and recipes
Other names: Pecorino di Norcia, Shepherd's Pecorino di Norcia, Ditch Pecorino, Cave Pecorino, Barrel Pecorino, Umbrian Pecorino
Classification: PAT
Category: hard paste cheese
Area: Norcia
Periodicity: from February to November
How: sheep's milk is heated until 40° C. Milk bacteria and lamb or goat rennet are added to pasteurized milk. The paste, broken in pieces and sank on the bottom of the boiler, is later put in a mold. The product is finally cook on low heat and put in brine. Before the extraction, the paste could be seasoned with herbs, spices, truffles, pepper, olives, onions or garlic
Use: starters and recipes
Classification: PAT
Category: soft paste cheese
Area: regional
Periodicity: available all the year
How: milk bacteria and cow rennet are added to pasteurized milk. The rennet is put in molds without any breakage. This cheese should not be salted
Use: starters and recipes
Classification: PAT
Category: hard paste cheese
Area: regional
Periodicity: available all the year
How: whey – the liquid part left after chees production – is heated up to 80-85° C. An adjuvant is added to let the whey become more acid. After that, Ricotta is put on wood boards to be salted. Here it lays until the paste becomes harder
Use: starters and recipes
Classification: PAT
Category: soft paste cheese
Area: regional
Periodicity: available all the year
How: milk bacteria and cow rennet are added to pasteurized milk. The paste, broken in pieces and sank on the bottom of the boiler, is later put in a mold. The product is finally cook on low heat and salted, also in brine. Truffles are added before the extraction from the boiler
Use: starters, recipes, salads, cooked vegetables