Pecorino (aged sheep's milk cheese)

Pour the raw sheep's milk through a strainer into the pot to remove impurities.

Heat the milk to about 40 degrees and add the whey starter.

Dissolve the rennet well in a little water and pour it in. Stir thoroughly to distribute it, then still the milk, cover, and wait 20 minutes.

Test the curd with a finger: if the finger comes away clean, it is ready. Make the first cut into large cubes, all the way to the bottom, so the curd begins to separate from the whey.

Wait about 15 minutes more, until the whey rises and the curd sinks.

Make the second break much finer, since this is an aged cheese and the curd must purge as much whey as possible; whey left in makes the cheese bitter. Break the large pieces first, then move faster.

Rest 10 to 15 minutes, then gather the curd, which has settled into a single mass at the bottom, and put it into the moulds.

Press firmly to extract the whey, turning the cheese and pressing again.

Give the cheese a quick bath in the hot whey to firm the paste, then keep pressing.

After 24 hours, when most of the whey has drained, dry-salt the cheese with coarse salt on one face, turn, the second face, then the rim.

Age the cheese, first in the fridge where the temperature is controlled, then in a cellar once it is cool enough; ideally around 10 degrees and up to 80% humidity, raised with a damp cloth in the fridge. Age at least three months, usually four.

Surface mould gives flavour; brush it off when there is too much.