Pecorino Di Fossa Recipe
Aged 100 days - Renato Brancaleoni, Roncofreddo FC
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese
Method
Preparation
- 1
Preparing the Cheese
Start by selecting high-quality Pecorino cheese, ideally made from sheep's milk.
- 2
Salting the Cheese
Apply the sea salt evenly over the surface of the cheese. Ensure all sides are well coated to enhance flavor and preservation.
- 3
Wrapping the Cheese
Wrap the salted cheese in a breathable cloth or cheese paper to allow for moisture control during aging.
Aging Process
- 4
Choosing the Aging Environment
Select a natural cave or a well-ventilated cellar with a stable temperature of around 10-15°C (50-59°F) and humidity of 80-90%.
- 5
Aging Duration
Place the wrapped cheese in the chosen environment and let it age for 100 days. Turn the cheese every week to ensure even aging.
- 6
Final Check
After 100 days, inspect the cheese for any unwanted mold. The cheese should have a firm texture and a strong aroma characteristic of Pecorino di fossa.
