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Cheese from Italy, Lazio
Milk from Friesian and Brown cows kept half-wild on pasture is thermised at 60 °C, set with calf rennet at 37 °C and cooked briefly at 40 °C. The curd is pressed by hand into baskets, held warm at 40 °C for about 3 hours and salted. The small caciotta ripens 15–30 days; the large caciottone ripens at least 6 months and turns piquant.
| Cow milk from two milkings | Friesian and Brown cows kept semi-wild with access to pasture; held at 12 °C for 4 hours[arsial-cepranese] |
| Calf liquid rennet | [arsial-cepranese] |
| Coarse salt or brine | [arsial-cepranese] |
Total time across the recorded steps: 16 days
What changes: Starting material: cow milk from the morning and evening milkings
Filtered both in the milking parlour and at the dairy. Output: morning and evening milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Milk from Friesian and Brown cows kept half-wild on pasture is thermised at 60 °C, set with calf rennet at 37 °C and cooked briefly at 40 °C. The curd is pressed by hand into baskets, held warm at 40 °C for about 3 hours and salted. The small caciotta ripens 15–30 days; the large caciottone ripens at least 6 months and turns piquant. Made in 8 steps over 16 days. The longest step, ripen, takes at least 15 days (Regione Lazio and ARSIAL) and runs at 12 °C (Regione Lazio and ARSIAL).
| Main step | at least 15 daysReported[arsial-cepranese] | Ripen |
|---|---|---|
| Temperature | 12 °CReported[arsial-cepranese] | Ripen |
A thermised cow caciotta described in one sheet in two sizes. The small caciotta (about 1.5 kg) ripens 15–30 days; the large caciottone (about 8 kg) ripens at least six months.
The milk is thermised at 60 °C for about 5 minutes. The caciotta ripens 15–30 days and the caciottone at least 6 months (ONAF's table says 5).
Every number is labelled with how it is known. How this atlas is made
Ceprano keeps old farm feasts such as the Fiera di Sant'Antonio Abate. In the past every farm family kept a cow and made caciotte to eat fresh, store in the cellar or sell. The caciotta was also traditionally eaten after a light frying in a pan with olive oil.
