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Cheese from Italy, Lazio
Mixed ewe and cow milk is pasteurised, soured with a starter and set with calf or lamb rennet in 30–40 minutes. The curd is moulded raw or after cooking to 43 °C, held warm at 45–50 °C and salted. It ripens from one day (primo sale) up to 30 days, in a cell at 7–11 °C, and is treated with oil and vinegar.
| Ewe milk and cow milk | One or the other prevails, depending on the season[arsial-ovivaccina] |
| Mesophilic or thermophilic starter cultures | [arsial-ovivaccina] |
| Calf liquid rennet or lamb paste rennet | [arsial-ovivaccina] |
| Salt | Saturated brine or dry salt[arsial-ovivaccina] |
| Oil and vinegar | Rind treatment during ripening[arsial-ovivaccina] |
| Chillioptional | Mixed into the curd by some makers[arsial-ovivaccina] |
| Starter | mesophilic or thermophilic cultures added at 35–36 °C or 41 °C |
Total time across the recorded steps: 30 h – 32 days
What changes: Mixed ewe and cow milk is filtered and pasteurised at 65–72 °C
Output: pasteurised mixed 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
Mixed ewe and cow milk is pasteurised, soured with a starter and set with calf or lamb rennet in 30–40 minutes. The curd is moulded raw or after cooking to 43 °C, held warm at 45–50 °C and salted. It ripens from one day (primo sale) up to 30 days, in a cell at 7–11 °C, and is treated with oil and vinegar. Made in 7 steps over 30 h – 32 days. The longest step, ripen with oil and vinegar, takes 24 h – 30 days (ARSIAL (Lazio regional agency for agricultura…) and runs at 7–11 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 24 h – 30 daysReported[arsial-ovivaccina] | Ripen with oil and vinegar |
|---|---|---|
| Temperature | 7–11 °CReported[arsial-ovivaccina] | Ripen with oil and vinegar |
Made when ewe milk runs short, as a mixed-milk companion to Caciotta genuina romana. The method is close to the semi-cooked type of that cheese, but ripening is shorter and the taste sweeter.
The milk is pasteurised at 65–72 °C 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
Linked by tradition to Caciotta genuina romana, and made in the months when ewe milk falls. ONAF adds that it was once a shepherds' food, an energy snack that keeps easily.
