Odisseo

Pecorino Cheese

The milk that we use to make our Odisseo cheese comes from the pastures of Monte Poro, that are particularly rich in aromatic and fragrant essences. Unlike other pecorino cheeses, it has a soft and delicate taste. The milk arrives in the plant and undergoes the initial laboratory tests, then is pasteurized at a temperature of 72° C, and the milk enzymes and rennet are added. The curd is broken into grains and then poured into moulds. The forms are immediately turned over in the moulds to give uniformity to the rind and are transferred into a stewing room for about three hours, then into the resting room for 12 hours. Salting is done manually on the individual forms. The forms are cylindrical, with a smooth rind and of different weights (600 g – 1200 g), with a homogeneous and compact paste.