📝 About This Recipe
Tracing its lineage back to the Roman Empire, Pecorino Romano is a bold, salty, and sharp sheep's milk cheese that serves as the backbone of Roman cuisine. This traditional recipe captures the essence of the 'Ager Romanus,' utilizing high-quality ewe's milk and a specific thermophilic culture to create that signature crystalline texture and piquant finish. Making this cheese is a labor of love, a slow transformation of simple milk into a complex, aged masterpiece that defines the flavors of Italy.
🥗 Ingredients
The Milk Base
- 2 gallons Sheep's Milk (Full fat, non-ultrapasteurized; goat milk can be substituted but will change flavor profile)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water)
Cultures and Coagulants
- 1/4 teaspoon Thermophilic Starter Culture (Type C) (Contains S. thermophilus and L. bulgaricus)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/8 teaspoon Lipase Powder (Italase) (Dissolved in 1/4 cup water 20 mins prior to use for that signature 'sharp' kick)
Brining and Finishing
- 2 cups Non-iodized Sea Salt (For the brine bath)
- 1/2 gallon Filtered Water (For the brine)
- 1/2 cup Coarse Sea Salt (For dry salting during aging)
- 2 tablespoons Extra Virgin Olive Oil (For rubbing the rind during the later stages of aging)
👨🍳 Instructions
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1
In a large stainless steel heavy-bottomed pot, slowly heat the sheep's milk to 90°F (32°C). Use a gentle heat to avoid scorching the bottom.
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2
Add the diluted Calcium Chloride and the Lipase solution. Stir thoroughly using an up-and-down motion for 1 minute.
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3
Sprinkle the Thermophilic culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently to incorporate. Cover and let the milk ripen for 45 minutes, maintaining the 90°F temperature.
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4
Add the diluted rennet. Stir with an up-and-down motion for exactly 1 minute, then use your spoon to 'still' the milk so it stops moving. Cover and let sit for 30-45 minutes until a 'clean break' is achieved (the curd should split cleanly when lifted with a knife).
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5
Cut the curds into tiny, rice-sized grains (about 1/8 inch). This small cut is essential for the dry, hard texture of Pecorino. Let the curds rest for 5 minutes.
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6
Slowly increase the heat to 118°F (48°C) over a period of 45 minutes. Stir constantly but gently to prevent the curds from matting together. This 'cooking' phase expels the whey.
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7
Once the target temperature is reached, continue stirring for another 15 minutes. The curds should feel firm and springy, like the texture of cooked egg whites.
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8
Allow the curds to settle to the bottom of the pot for 10 minutes. Drain the whey until it reaches the level of the curds.
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9
Line a cheese mold with sanitized muslin or cheesecloth. Transfer the curds into the mold, pressing down firmly with your hands to remove air pockets.
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10
Press the cheese at 10 lbs for 30 minutes. Remove, flip, and re-wrap. Increase pressure to 25 lbs for 2 hours. Flip and re-wrap again, then press at 50 lbs for 12 hours (overnight) at room temperature.
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11
Prepare a saturated brine by mixing the 2 cups of salt with 1/2 gallon of water. Submerge the cheese in the brine for 8 hours per pound of cheese, flipping halfway through.
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12
Remove from brine and pat dry. Place the cheese in an aging 'cave' (a cool, humid environment at 55°F and 80-85% humidity). For the first 30 days, dry salt the surface once a week, brushing off excess.
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13
After 2 months, rub the rind with a light coating of olive oil to prevent excessive cracking. Age for a total of 5 to 8 months, flipping twice a week. The longer it ages, the sharper and more granular it becomes.
💡 Chef's Tips
Always use non-chlorinated water; chlorine kills the delicate cheese cultures. If you cannot find sheep's milk, use the highest quality raw cow's milk and double the lipase powder for a similar bite. Maintain strict humidity during aging; if the cheese cracks too deeply, the humidity is too low. Ensure all equipment is sanitized with a food-grade sanitizer to prevent 'late blowing' or unwanted mold growth. Don't discard the whey! Use it to make fresh Ricotta immediately after the curds are removed.
🍽️ Serving Suggestions
Grate freshly over a classic Tonnarelli Cacio e Pepe for the ultimate Roman experience. Serve in rustic chunks alongside a bowl of broad beans (fava) and a glass of crisp Frascati wine. Drizzle with dark, chestnut honey to balance the intense saltiness of an extra-aged wheel. Pair with a bold, tannic red wine like a Brunello di Montalcino or a Sagrantino di Montefalco. Shave over a fresh arugula and lemon salad to add a savory, umami punch.