Delectable Delights with Pecorino Romano Cheese

Ingredients

  • 10 liters of sheep's milk (unpasteurized if possible)
  • 1 packet of cheese starter culture (mesophilic)
  • 1/2 teaspoon of liquid calcium chloride (if using pasteurized milk)
  • 1/2 teaspoon of liquid animal rennet
  • 1/4 cup of non-chlorinated water
  • 1/2 cup of cheese salt

Steps and instructions

  1. Warm the sheep's milk to 33-35 degrees Celsius (around 92-95 degrees Fahrenheit).
  2. If you are using pasteurized milk, stir in the liquid calcium chloride.
  3. Add in the cheese starter culture and stir gently until it's completely dissolved.
  4. Dilute the liquid animal rennet in the quarter cup of non-chlorinated water, then add it to the milk while stirring gently.
  5. Leave the milk undisturbed for about 60 minutes to allow it to coagulate.
  6. After coagulation, cut the curd into small pieces, about 1 cm in size, then let them rest for 5 minutes.
  7. Slowly increase the heat to 45 degrees Celsius (113 degrees Fahrenheit) over a period of 30 minutes, stirring occasionally to prevent the curds from matting.
  8. Once the curds reach the desired temperature, maintain the heat and continue stirring for another 30 minutes.
  9. Drain the whey from the curds, then mix in the cheese salt.
  10. Place the salted curds in a cheese mold and press at a moderate pressure for 3 hours.
  11. Remove the cheese from the mold, flip it, then return to the mold and press at a higher pressure for 12 hours.
  12. Remove the cheese from the mold again, salt the cheese all over its surface, then let it air dry for 2-4 weeks.
  13. Once the cheese has dried, it is ready for aging. Age the cheese at a temperature of 10-12 degrees Celsius (50-54 degrees Fahrenheit) and a humidity of 85-90% for at least 8 months.
  14. Turn the cheese every few days during the aging process. It is ready to eat when it has a hard, crumbly texture and a strong, salty flavor.

Tools for making

Recipe variations

  • Use goat's milk instead of sheep's milk for a slightly different flavor profile.
  • Add herbs or spices such as black pepper, red pepper flakes, or rosemary to the cheese during the aging process for added flavor.
  • Experiment with different types of cheese cultures to achieve unique taste variations.
  • Try using vegetarian rennet for a meat-free option.
  • Age the cheese for different lengths of time to achieve varying levels of sharpness.
  • Coat the cheese with a layer of wax or olive oil during aging to create a different crust.
  • Infuse the milk with garlic, onion, or other aromatics before the coagulation process for a flavored Pecorino Romano.
  • Mix in grated or diced dried fruits, such as figs or apricots, to give the cheese a sweet and savory twist.
  • Create a smoked version by cold-smoking the cheese before the aging process.
  • Blend in a small amount of cow's milk to mellow out the flavor and texture of the cheese.

Recipe overview

Pecorino Romano is a hard, salty Italian cheese that's often used for grating over pasta, soups, and salads. Originating from Rome, this cheese is traditionally made from sheep's milk and has a strong, distinctive flavor that enhances a variety of dishes. In this recipe, we'll guide you through the steps to make your own Pecorino Romano at home. Though it requires some specialized ingredients and equipment, as well as a significant amount of time for aging, the process is quite straightforward and the end result is well worth the effort. You'll begin by warming the milk and adding the starter culture and rennet, which will cause the milk to coagulate. After cutting and cooking the curds, you'll press them into a mold, then apply salt and allow the cheese to dry. Finally, you'll age the cheese for at least eight months, during which time it will develop its signature hard, crumbly texture and intense flavor. Making Pecorino Romano is a lengthy but rewarding process, and we hope you'll enjoy the experience of crafting this unique, flavorful cheese.

Common questions

  1. Can I use cow's milk instead of sheep's milk? No, Pecorino Romano is traditionally made with sheep's milk. The unique flavor and texture of the cheese come from this specific type of milk.
  2. Where can I find cheese starter culture? Cheese starter culture can be purchased online or at specialty cheese-making supply stores. Make sure to choose a mesophilic culture specifically designed for Pecorino Romano.
  3. Can I use pre-packaged rennet tablets instead of liquid animal rennet? Yes, you can use pre-packaged rennet tablets. Follow the instructions provided with the tablets to determine the appropriate amount to use for the quantity of milk you have.
  4. How should I store the aging cheese? During the aging process, it is important to store the cheese in a cool, dark, and well-ventilated space with a temperature of 10-12 degrees Celsius (50-54 degrees Fahrenheit) and a humidity level of 85-90%.
  5. How do I know when the cheese is ready to eat? Pecorino Romano is typically aged for a minimum of 8 months. You will know the cheese is ready when it has a hard, crumbly texture and a strong, salty flavor. Aging it for longer can intensify the flavor.

Serving dishes and utensils

  • Cheese cloth - Used for straining the curds from the whey.
  • Cheese mold - A container that shapes and presses the curds during the cheese-making process.
  • Cheese aging mat - A mat or surface that allows air to circulate around the cheese while it ages.
  • Cheese wax - Used to coat the cheese during aging to prevent moisture loss.
  • Cheese knife - A specialized knife with a sharp blade for cutting and serving the cheese.
  • Cheese grater - Useful for grating the Pecorino Romano cheese to sprinkle over dishes.
  • Cheese board - A serving board or platter for presenting and serving the cheese.
  • Cheese dome - A cover or dome-shaped container used to protect and display the cheese.

Origin stories

Ah, Pecorino Romano, a cheese that takes us back to the ancient times of Rome. It was a staple in the diet of Roman soldiers, who feasted on it during their long campaigns to conquer the world. You see, this hard, salty cheese was extremely portable and had a long shelf life, making it ideal for long journeys. It was even part of the 'Cibus Militaris' or the soldier’s rations, along with farro soup and spelt bread. Today, it remains a beloved cheese in Italy and around the world, a delightful testament to the ingenuity of our ancestors who knew how to create lasting, nutritious food. Every bite of Pecorino Romano is a taste of history, a salute to the resourcefulness of the past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.