DO YOU HAVE A PECORINO RECIPE?
PECORINO, a traditional Italian cheese made from sheep's milk, is celebrated for its rich, nutty flavour and firm texture. Whether you're producing a young, soft PECORINO or a mature, full-bodied wheel, choosing the right starter culture is key to achieving consistent quality and authentic taste.
Choosing the Right Culture for Your Maturation Process
1. For Cheeses Maturing 6 Months or less:
We recommend the Lyofast MOT Culture Range. This range ensures uniform ad controlled production of soft and semi-hard cheeses. It contains specifically selected strains of Lactococcus lactis ssp., Lactobacillus delbrueckii ssp. bulgaricus, and Lactobacillus helveticus - ideal for developing balanced acidity and smooth texture.
* Store: -18 ºC or below (freezer, not refrigerator).
* Shelf-life: 18 months after production.
* Sizes: 10 UC, 25 UC and 50 UC packets (10 UC suitable for 1000 - 2000 L of milk).
2. For Cheeses Maturing Longer than 6 Months
Opt for Lyofast YHL 092 E, a culture designed for semi-hard and hard cheeses that develop a strong, nutty flavour over extended aging. For an enhanced flavour profile, we recommend adding a touch of lipase powder.
* Store: - 17 ºC or below (freezer, not refrigerator).
* Shelf-life: 18 months after production.
*Sizes: 10 UC and 50 UC packets (5 UC suitable for 1000 L of milk).
Expert Recommendations
Our experts have achieved exceptional results by incorporating Lyofast ST Regina for optimal fat pH control, and Lyofast LRPD Protective Culture to ensure superior stability and surface protection during maturation.
Attached:
* Specification: Lyofast MOT 092 EE
* Specification: Lyofast YHL 092 E
* Specification: Lyofast ST Regina S0
* Specification: Calf Lipase
* PECORINO - Generic Recipe and Process Flow
For technical guidance:
For pricing and orders:
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