Pecorino Sardo Recipe

Prepare milk

Pour 8 liters of sheep milk into a large stainless-steel pot. Slowly warm the milk to 32°C (90°F) over low to medium-low heat, stirring gently and regularly to avoid scorching.

Add cultures and calcium chloride

Sprinkle 1 tsp mesophilic starter evenly over the milk surface. Let it rehydrate 2–3 minutes, then gently stir it in using an up-and-down motion for about 60 seconds. If using the optional thermophilic culture, add 1/4 tsp at the same time and stir. If your milk is pasteurized, add 1 tsp diluted calcium chloride (1:10 with water) and stir to incorporate.

Allow ripening

Hold the milk at 32°C (90°F) and let it ripen for 45 minutes to 1 hour, covered, so the cultures begin to acidify the milk. Maintain temperature steady within ±1°C (±2°F).

Prepare rennet

Dilute 1/2 tsp liquid rennet in 2 tablespoons of non-chlorinated water. Mix gently but thoroughly.

Add rennet and set

Gently stir the diluted rennet into the milk for 30 seconds using an up-and-down motion. Stop stirring and cover the pot. Allow the milk to set undisturbed for 45–60 minutes at 32°C (90°F) until you obtain a clean break (curd separates cleanly when a knife is inserted).

Once the curd has set, cut the curd into approximately 1–1.5 cm (3/8–5/8 in) cubes using a long knife or curd cutter. Let the cut curds rest for 5 minutes to firm slightly and allow whey to begin to separate.

Slowly raise the temperature to 38–40°C (100–104°F) over 20–30 minutes, stirring gently and continuously to prevent matting. This expels more whey and gives the cheese a firmer texture characteristic of Pecorino Sardo.

Continue stirring and maintain the curd at 38–40°C for another 20–30 minutes until curds are firm and springy. Allow curds to settle for 5–10 minutes.

Ladle or pour off whey until curds can be scooped into molds. If desired, reserve whey for other uses.

Line molds with cheese mat or butter muslin and gently fill molds with curds in layers, breaking up large pieces as needed to avoid large voids. Press the curds lightly by hand after filling each mold to eliminate air pockets.

Press the wheels at low pressure (about 5–10 kg or 10–20 lb) for 30 minutes. Remove the cheese, flip it, rewrap in cloth if necessary, and press at moderate pressure (about 20–30 kg or 45–66 lb) for 12 hours to consolidate the paste and expel remaining whey.

Unmold and dry the cheeses on a mat at room temperature (18–22°C / 64–72°F) for 1–3 days, turning once or twice daily so the rind dries evenly.

Prepare a 12% brine by dissolving 150 g salt into 2 liters of cool water (adjust to fully cover wheels in your container). Chill brine to 10–12°C (50–54°F) if possible.

Submerge the dried cheese wheels in the brine for 12–24 hours per kilogram of cheese (for a typical 2–3 kg wheel, brine for about 24–48 hours). Turn wheels halfway through brining to ensure even salt uptake.

After brining, remove cheeses, rinse lightly with clean water, and dry on mats for 1 day at room temperature, turning to dry evenly.

Move the wheels to an aging environment held at 10–14°C (50–57°F) with 75–85% relative humidity. Place wheels on shelves with good air circulation, rind side up.

For a traditional Pecorino Sardo dolce (mild) age for at least 2–3 months. For a sharper Pecorino Sardo maturo, age 6 months to 1 year or longer. Turn the wheels twice weekly for the first month, then weekly afterward to ensure even maturation.

During aging, inspect and brush the rind as needed. If mold becomes too heavy, gently wipe with a cloth dampened with a 5% salt water solution. You may wax the cheese after several months if you prefer a protected rind; otherwise allow a natural rind to develop—its flavor will reflect the milk's Sardinian pasture character.

Before serving, allow the cheese to come to room temperature for at least 30–60 minutes to reveal full aroma and flavor.