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Cheese from Italy, Lazio
Whole ewe milk is pasteurised, inoculated with a thermophilic starter and set with lamb and calf rennet in 30 minutes. The curd is broken to chickpea size, cooked 10 minutes at 43 °C, moulded, warmed twice and brined for 24 hours per kg. It ripens 20–30 days on wooden boards at 12–13 °C; the herb version has one herb stirred into the curd.
| Whole ewe milk from two milkings | Grazing ewes; evening milk chilled, morning milk used at once[arsial-sabina][lazio-scheda-sabina] |
| Thermophilic starter culture | [arsial-sabina] |
| Lamb paste rennet and calf powder rennet | Half and half[arsial-sabina][lazio-scheda-sabina] |
| Salt (saturated brine) | [arsial-sabina] |
| Chives, rocket, wild fennel, basil or coriander | Herb version only[arsial-sabina] |
| Starter | thermophilic cultures added at 36 °C |
Total time across the recorded steps: 21 days – 31 days
What changes: Whole ewe milk is heated to 70 °C for 15 seconds
Output: pasteurised ewe 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
Whole ewe milk is pasteurised, inoculated with a thermophilic starter and set with lamb and calf rennet in 30 minutes. The curd is broken to chickpea size, cooked 10 minutes at 43 °C, moulded, warmed twice and brined for 24 hours per kg. It ripens 20–30 days on wooden boards at 12–13 °C; the herb version has one herb stirred into the curd. Made in 8 steps over 21 days – 31 days. The longest step, ripen on wooden boards, takes 20–30 days (ARSIAL (Lazio regional agency for agricultura…) and runs at 12–13 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 20–30 daysReported[arsial-sabina] | Ripen on wooden boards |
|---|---|---|
| Temperature | 12–13 °CReported[arsial-sabina] | Ripen on wooden boards |
Made in the same area and almost the same way as Cacio magno, but shaped as a round, brined far longer (24 hours per kg, against 2) and flavoured, in the herb version, with one garden or wild herb.
The milk is pasteurised at 70 °C for 15 seconds before the starter goes in. 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
A typical Rieti cheese, once made at the high-altitude folds (stazzi). Mountain grazing and the old method keep its character as a transhumance cheese.
