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Cheese from Italy, Lazio
Pasteurised cow milk is soured with a thermophilic starter or a milk starter and set with calf rennet. The curd is broken small, sometimes cooked to 43 °C, moulded, held warm at 42–45 °C and brined. It ripens at 8 °C for 15 days to 6 months, from a soft young cheese to a firm, slightly piquant one.
| Whole cow milk from 2–4 milkings | Chilled and filtered through cloth or a centrifuge[arsial-mucca] |
| Thermophilic starter, or a milk starter (latto-innesto) | The milk starter is made every two days from milk left to sour at 4 °C for 24 hours[arsial-mucca] |
| Calf liquid rennet (lamb paste rennet in some dairies) | [arsial-mucca] |
| Salt (brine) | [arsial-mucca] |
| Chilli, pepper or rocket | Flavoured version only[arsial-mucca] |
| Starter | thermophilic cultures (sometimes grown 24 hours ahead in boiled milk), or a milk starter soured at 4 °C for 24 hours |
Total time across the recorded steps: 16 days – 6 months
What changes: Chilled, filtered cow milk is pasteurised at 65–75 °C
Output: pasteurised whole cow 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
Pasteurised cow milk is soured with a thermophilic starter or a milk starter and set with calf rennet. The curd is broken small, sometimes cooked to 43 °C, moulded, held warm at 42–45 °C and brined. It ripens at 8 °C for 15 days to 6 months, from a soft young cheese to a firm, slightly piquant one. Made in 7 steps over 16 days – 6 months. The longest step, ripen, takes 15 days – 6 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 8 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 15 days – 6 monthsReported[arsial-mucca] | Ripen |
|---|---|---|
| Temperature | 8 °CReported[arsial-mucca] | Ripen |
The general Lazio cow caciotta, made across the region with many local methods. The same cheese is ripened for as little as 15 days or kept up to six months.
The milk is pasteurised at 65–75 °C for 15–30 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
Cow caciotta has always been made across almost all of Lazio. For the Centrale del latte di Rieti, founded in May 1955, it is one of the main products, as documents from the 1970s and 1980s kept by the dairy show. The dairy uses only milk collected from local farmers. The method has been handed down by word of mouth only.
