How to Make PECORINO CHEESE at Home Like an Italian CheeseMaker

Start with raw sheep's milk, ensuring it's fresh and unpasteurized.

Heat the milk to 40 degrees Celsius.

Dissolve 2 grams of rennet in a bit of water, preferably demineralized water.

Pour the dissolved rennet into the milk and mix thoroughly to distribute it evenly.

Cover the milk and let it sit for 20 minutes to allow curd formation.

Check the curd by poking it with a finger; if it doesn't stick, it's ready for cutting.

Cut the curd into large cubes to start separating it from the whey.

Wait another 15 minutes for the whey to separate further from the curd.

Perform a second cut of the curd into smaller pieces to help expel more whey, avoiding bitterness in the cheese.

Let the curd rest for another 10-15 minutes before transferring it to a mold.

Press the curd gently to help expel whey; this is crucial to avoid bitterness in the final cheese.

After pressing, briefly immerse the cheese in whey to help it compact.

After 24 hours, the cheese will have lost most of its whey and is ready for dry salting.

Salt the cheese by sprinkling coarse salt on one side, then flip and salt the other side, including the edges.

Store the salted cheese in a controlled temperature environment for aging, ideally around 10 degrees Celsius with high humidity (up to 80%).

Monitor the aging process, adjusting humidity with a damp cloth if necessary.

After about a month, check the cheese for a crust forming; this is normal and adds flavor.

For longer aging, transfer the cheese to a cooler environment if necessary, especially in summer months.

The aging process can vary based on personal taste; typically, cheese is aged for at least 3 months for optimal flavor.

Equipment Needed

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