Pecorino Di Montalcino Fossa Recipe

Time3h

Serves10

sheep's milk, italy, robust, pit aged

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Ingredients

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1
Prepare the Milk
Heat the sheep's milk in a large pot over medium heat until it reaches 32°C (90°F). Stir gently.
2
Add Cultures
Once the milk has reached the desired temperature, add the mesophilic starter cultures and stir well. Allow to sit for 30 minutes to acidify.
3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water. Add it to the milk, stirring gently for about 30 seconds, then stop stirring and allow the milk to set for 1 hour.
4
Cut the Curd
Once the curd has formed, cut it into 1-inch cubes using a long knife. Let it rest for 5-10 minutes.
5
Cook the Curd
Slowly heat the curds to 42°C (108°F) over the course of 30 minutes, stirring gently to prevent them from clumping together.
6
Drain the Curd
Once the curds are firm, pour them into a colander lined with cheesecloth to drain off the whey. Allow to drain for about 1 hour.
7
Mix in Salt
Transfer the curds to a bowl and mix in the salt thoroughly, ensuring an even distribution.
8
Mold the Cheese
Pack the curds into cheese molds and press down firmly to expel any remaining whey. Allow the cheese to sit in the molds for 24 hours at room temperature.

9
Prepare the Pit
While the cheese is pressing, prepare the pit by lining it with herbs such as thyme and rosemary to impart flavor to the cheese.
10
Transfer Cheese to Pit
After 24 hours, remove the cheese from the molds and place it inside the prepared pit.
11
Aging Process
Cover the cheese with additional herbs and soil. Allow to age in the pit for a minimum of 3 months, checking periodically for moisture and flavor development.