Pecorino Romano Recipe

Prepare milk

Gently pour 8 cups of fresh whole sheep's milk into a large stainless-steel pot. Slowly heat milk over low-medium heat to 88°F (31°C), stirring occasionally to prevent scorching. Use a thermometer for accuracy.

Add culture and calcium chloride

Remove the pot from direct heat momentarily or reduce heat to maintain 86–88°F. Sprinkle 1 tsp mesophilic starter culture evenly over the milk surface; let it rehydrate 1–2 minutes, then stir in gently for about 1 minute. If using pasteurized milk, dilute 1 tsp liquid calcium chloride in 1/4 cup cool, non-chlorinated water and stir it into the milk to restore curd formation strength.

Ripen

Allow the milk to ripen at 86–88°F for 30–45 minutes undisturbed so the culture starts acidifying the milk. Keep the pot covered but not airtight.

Add rennet and set curd

Dilute 1 tsp rennet in 1/4 cup cool, non-chlorinated water. Gently stir the diluted rennet into the milk for 30 seconds, making an up-and-down motion to distribute evenly. Stop stirring and cover. Let the milk set undisturbed at 86–88°F until a firm curd forms, about 45–60 minutes (curd should give a clean break when tested).

Cut the curd

Using a long knife or curd cutter, cut the curd into small cubes about 1/4 to 1/2 inch (6–12 mm) to encourage whey release. Let the cut curds rest for 5 minutes to firm slightly.

Cook the curds

Over 20–30 minutes, slowly raise the curd temperature to 105–110°F (40–43°C) by increasing heat in small increments, stirring gently and continuously to keep curds from matting. When target temperature is reached, maintain it for 20–30 minutes while continuing gentle stirring to expel whey; curds should become firmer and start to separate from whey.

Drain whey

Line a colander with cheesecloth and ladle or pour the curds and whey into it to drain. Allow whey to drain naturally for 10–15 minutes, then gather corners of the cloth and tie into a bag.

Press the curds

Place the tied curd bag into a cheese mold. Apply light pressure (about 10 lb) for 15 minutes to consolidate the curd. Remove from press, unwrap, flip the cheese, rewrap and press again at higher pressure (15–20 lb) for 6–12 hours or overnight to expel more whey and form a firm wheel. Increase pressure gradually to avoid excessive whey trapping.

Dry salting

Remove the pressed wheel from the mold and unwrap. Evenly rub 3 tablespoons non-iodized cheese salt over the entire surface, working it into cracks and the top and bottom. Place the salted wheel on a clean board or rack for 24 hours at room temperature, turning every 6–8 hours to ensure even drying and salt absorption.

Initial aging

After the first 24 hours, move the wheel to your aging area set to 50–55°F (10–13°C) and 70–85% relative humidity. Place on a clean shelf or in a breathable container. Turn the cheese daily for the first week to promote even moisture distribution and rind formation.

Long aging for Pecorino Romano style

Age the cheese for a minimum of 3 months to develop sharp, salty Pecorino Romano characteristics; for a more traditional hard, crumbly texture and intense flavor, age 6–8 months. During aging, brush any heavy mold with a clean cloth dampened with a 1:1 solution of water and white vinegar if necessary, and rub a light coating of saltwater (brine) occasionally to regulate rind development.

Finishing and storage

When the wheel has reached desired age and firmness, dry it slightly and wrap in cheese paper or vacuum-pack for storage. Keep refrigerated or in a cool cellar and grate as needed; Pecorino Romano is best used grated over pasta, soups, and salads.