This is translated from notes I was given by family in Italy. Thanks my familia! This is an Ovini or sheep cheese. The name Pecorino del pastore e della tuscia means Pecorino Cheese of the Shepherd and the Tuscia. Tuscia is a historical region of Italy that was comprised of the southern territories under Etruscan influence. While it later came to coincide with today’s province of Viterbo, it was originally much larger, including the whole Region of Tuscany, a great part of Umbria and the northern parts of Lazio, aka latium.
Raw material- sheep’s milk, fat 8.5-9% of race Sopravvissana pure or cross (mainly with Bergamo and Frabrianese), Sicilian, Comisana and Sardinian. Feed Supply: pasture from 50 to 90 %, rest fodder (natural of the place). What this means, is they must graze in a pasture of grass to make up 50-90% of their diet, and the fodder is food they’d be able to forage and eat, things like wild herbs, wild grasses, etc.
Sopravvissana, bergamo, fabrianese, sicilian, comisana, and sardinian are all breeds of sheep. Link to see photos of each breed.
http://eng.agraria.org/sheep/bergamasca.htm (bergamo), http://eng.agraria.org/sheep/comisana.htm (comisana)
Technological Processing- Milk filtered and heated from 27 to 35 degrees (these are in celcius) in copper vessel galvanized. Addition of lamb rennet in pasta. Coagulates in 20 minutes. After these operations, the mass is left deposit for 20 minutes and put into the molds. The form of a hole in the center to bring out the whey and work into the mold with the hands for a further 20 minutes. The salting is carried out with dry salt medium or big, or in brine for about 12 hours, at least 24 hours after the preparation of forms. Yield 20% (20 gallons of milk, 1 gallon worth of cheese)
Lamb rennet in pasta….pasta can translate as a noun, n. dough, paste, spread; pastry; macaroni, pasta. I left it as I am unsure, but I think lamb rennet is added in a paste or spread like fashion. I’m leaving it for right now as the original translation.
Seasoning-from 4 or 5 months in the cellar, sometimes covered by a installation of oil that preserves. During this period the forms are turn and subsidiaries (the seasoning and only for family use).
Characteristics of the finished product- height: cm 10; diameter: cm 12; Weight: 1 kg, 4-5 kg; shape: round classical; crust: golden yellow; pasta: white compact or slightly grainy look with the tear of the oil; fat:48 %; spores: sweet and strong
Production area- province of Rieti, Frosinone AND Latina. Particular varieties of viterbo.
Production Calendar- from 8 months to a year if the parties are in rotation.
Notes – the tradition of every family has handed down a recipe for processing of this product which, when derived from Sopravvisana is very fat and spores very decided due to the high solubility of Latin protein, a production expands, thanks to a certain tendency to relaying. The variety of viterbo – that of Tuscia – accounts for about 4-5,000 2,024 its fresh (matured for 20 days) is used for consumption on the table at the end of a meal or for crostini with anchovies. The semi-seasoned (3 months) is intended for the beans and pears or for the “pizza cheese”. Seasoned (six months) and for grating.
(News kindly provided by Italo Rams, author of Tuscia At the Table, and the President of the Accademia della Cucina di Viterbo). A time the rennet cardo strove for clotting Caciofiore Aquilano cheese and cheese Viterbo (Investigation Jacini, 11, I, 289). Enjoy!