Pecorino Romano is one of the most ancient types of cheese as well as the most famous. It’s a strong and salty hard cheese, excellent for grating over pasta dishes, a great addition to breads and casseroles. Pair it with a glass of big, bold Italian red wine or a light beer.
PECORINO / ROMANO
|H012||20 LITER WOODEN CHEESE PRESS|
|H027||1 KG KADOVA MOULD|
|H108||FLOATING DAIRY THERMOMETER|
|H108B||FLOATING THERMOMETER COVER|
|HC50TCC4||TCC4 MOZZARELLA, PARMESAN, GORGONZOLA, PECORINO, ASIAGO|
|H063||LIQUID ANIMAL RENNET|
ADDITION OF STARTER CULTURE AND RENNET
Whole milk with approx 2.2% fat. Use milk not more than an hour after milking. If you need to store the milk, cool it down to 4°C as quickly as possible. Do not use cooled milk that is more than 24hrs old. Alternatively pasteurize the milk: 63°C – 30min or 72°C – 20sec.
Adjust the milk temperature to 36 – 38°C.
1% inoculation with thermophilic culture.
Chr.Hansen’s DVS TCC3 or TCC4
DVS: One 50U packet contains 50 units which inoculates 500L milk at 1%. Therefore 1 unit is required for every 10 liters. One packet contains 16 tsp. Therefore 1 unit = 1/3 teaspoon. Let the milk stand (pre-ripen) at 36 – 38°C for 30 – 45 minutes.
A little (teaspoon tip, half of the unit amount of TCC3) LhB-02 can also be added for extra nutty flavour.
Use either powdered microbial rennet (H068A) OR liquid microbial rennet (H066, H067, H068) OR liquid animal rennet (H063, H064, H065).
Powdered microbial rennet (H068A) – 2g/100L
Liquid microbial rennet (H066, H067, H068) – 4 drops/L or 25ml/100L
Liquid animal rennet (H063, H064, H065) – 4 drops/L or 25ml/100L
Dilute the rennet in a little cool water before adding to the milk.
Stir well!!! Let the milk stand at 32°C for 45-60 minutes or until the milk has set like jelly. Test the curd to check whether it has set by inserting a knife and pulling it to one side. The knife should make a clean cut.
The coagulum is cut into 10-12 mm cubes. The curd should be allowed to heal for 5 min. Then cut into wheat grain size.
Increase the temperature to 45 – 48°C.
Stir for 15 to 20 minutes.
Drain off the whey and leave the curd at the bottom of the vat.
Line a mould with cheesecloth (H168) and place the curd chips into the mould. 10 liters milk require a 1kg mould, 20 liters a 2kg mould etc.
The Kadova moulds (H027) can be used without the nets.
Press the cheese overnight with ten times the weight of the cheese on top of the cheese. Example: 10 kilogram is placed on a 1 kilogram cheese.
On the next day, remove the cheese from the moulds and place them in a 24% brine solution for 2 – 5 days. Take the cheese from the brine and set on shelves at 12 – 14°C. Rub the surfaces with salt daily for 30 – 60 days.
Mature the cheese at 12 – 14°C and at 85% relative humidity for 5-12 months. Turn cheese frequently and clean periodically by scraping.
After ripening, store the cheese at 4.4°C.