Offida Pecorino Recipe

Cheese Making Directions

1. 1

   Prepare the Milk

   Pour the sheep's milk into a large pot and heat it slowly over low heat until it reaches a temperature of 32°C (90°F). Stir gently to ensure even heating.

2. 2

   Add Starter Culture

   Once the milk reaches the desired temperature, sprinkle the starter culture over the surface of the milk. Allow it to rehydrate for 5 minutes, then stir gently to incorporate.

3. 3

   Add Calcium Chloride

   Dissolve the calcium chloride in a small amount of cool water and add it to the milk. Stir gently to mix.

4. 4

   Add Rennet

   Dilute the rennet in a small amount of cool water and add it to the milk. Stir gently for about 30 seconds and then stop stirring. Let the milk sit undisturbed for 30-45 minutes until it sets.

5. 5

   Cut the Curd

   Once the curd has formed, use a long knife to cut it into small cubes (about 1-2 cm in size). Allow the curds to rest for 5-10 minutes.

6. 6

   Cook the Curd

   Slowly heat the curds to 38°C (100°F) while gently stirring. This process should take about 30 minutes. Once at temperature, maintain it for an additional 30 minutes while stirring occasionally.

7. 7

   Drain the Curds

   Transfer the curds to a cheesecloth-lined colander. Allow the whey to drain for about 30 minutes.

8. 8

   Add Salt

   Once the curds have drained, transfer them to a bowl and mix in the salt thoroughly. Adjust the amount of salt according to taste, but a general guideline is 200g for this quantity of curd.

9. 9

   Mold the Cheese

   Pack the salted curds into a cheese mold, pressing down firmly to eliminate air pockets. Cover with a lid and place a weight on top. Allow it to drain for 24 hours at room temperature.

10. 10

    Aging the Cheese

    Remove the cheese from the mold and place it on a wooden board. Allow it to age in a cool, humid environment for at least 3 months, turning the cheese every week.