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Cheese from Italy, Lazio
Ewe milk with up to 30 % goat milk is briefly pasteurised at 74 °C, rested, and set with lamb paste rennet at 38 °C. The curd is broken to rice-grain size, cooked at 40–42 °C, pressed by hand into moulds and dry-salted for 48 hours. The cheeses dry 10–20 days on wooden boards and ripen another 30 days.
| Ewe milk | [arsial-laga] |
| Goat milkUp to 30 % | [arsial-laga] |
| Lamb paste rennet | [arsial-laga] |
| Salt | Rubbed on dry[arsial-laga] |
| Starter | none; ONAF says no starter cultures are used |
Total time across the recorded steps: 42 days – 52 days
What changes: Ewe milk with some goat milk is filtered and heated to 74 °C for a few seconds
Filtered through cloth first. ONAF gives 74 °C for 2 minutes in the kettle and calls the milk thermised. Output: ewe and goat 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
Ewe milk with up to 30 % goat milk is briefly pasteurised at 74 °C, rested, and set with lamb paste rennet at 38 °C. The curd is broken to rice-grain size, cooked at 40–42 °C, pressed by hand into moulds and dry-salted for 48 hours. The cheeses dry 10–20 days on wooden boards and ripen another 30 days. Made in 8 steps over 42 days – 52 days. The longest step, ripen at room temperature, takes 30 days (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 30 daysReported[arsial-laga] | Ripen at room temperature |
|---|---|---|
| Temperature | 74 °CReported[arsial-laga] | Filter and pasteurise the milk |
A mountain caciotta of mixed ewe and goat milk, cooked at 40–42 °C and dried for weeks on boards before a month of ripening. ARSIAL notes its likeness to Abruzzo and Puglia cheeses, a trace of the old transhumance routes.
The milk is pasteurised at 74 °C before renneting, and the cheese ripens about 40–50 days in all. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods.
Every number is labelled with how it is known. How this atlas is made
The cheese is old and tied to the high central Apennines, which transhumance linked to distant regions. Traces survive in old people's accounts and in town archives.
