Facciamo Formaggio

Every three days Anna makes a wheel of pecorino. It is surprisingly easy to make. The difficult part is aging it. I would try it at home, but I'd need a cave. 

The milk is heated to room temperature and the lactose eating, cheese rendering culture is added. The milk is then brought up to about 98º, since the culture works fastest at body temp. After about 30 minutes, the rennet is added. In another 40 minutes the milk has formed a solidified layer in the pot. The second photo shows Anna, breaking up the solids from the liquid whey.  The solids are then drop into a form and left for a few minutes to drain. The remaining liquid is then boiled, and ricotta "gratis" comes to the top. 

The cheese can be eaten at this point. Anna calls it "fresh cheese". It is very mild and creamy, and delicious with a little salt and olive oil poured over it. We often have it as a topping on salads. Usually she will fill a small form for fresh cheese, along with the large form for the pecorino.

The solids in the large form are then packed, flipped, packed again, and again, and again. It's then left in a dry room for a few days, and finally moved to the cave to age.

I don't know the nuances of aging yet, but I do know the cheese needs to be in a cool, humid place. The cave is perfect for this! Cheese is aged anywhere from a month to 2 years. The longer it ages the firmer, and stronger tasting it is. At first, they have to scrub the wheels to prevent the buildup of mold. After a month or two, the skin is hardened, and mold can no longer permeate it. The mold that forms on pecorino is commonly eaten, but too much of it will ruin the cheese. Dario says its tasty. I'll take his word for it. 

Photos from top to bottom: 1) A salad with fresh cheese topped with oil, slices of pecorino, and ricotta spread on panè. 2) Anna separating the solids from the whey. 3) Cheese solids in the form. 4) After several packings. 5) Wheels of pecorino, aging in the cave.