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Cheese from Italy, Lazio
A fresh rennet cheese, not a ripened one. Pasteurised cow milk, sometimes mixed with goat milk, is set with calf rennet at 32–37 °C, broken to walnut size and drained in hoops for 12–24 hours, then salted and sold fresh, with no ripening.
| Morning cow milk | Sometimes mixed goat and cow milk; chilled to 0–4 °C for a few hours or used at once[arsial-presamico] |
| Calf liquid rennet | [arsial-presamico] |
| Salt | Dry salt or brine[arsial-presamico] |
| Basil, oregano, thyme, chives, rocket, wild edible herbs, green pepper or chillioptional | Flavoured type, added while the milk sets[arsial-presamico] |
Total time across the recorded steps: 13 h – 25 h
What changes: The morning cow milk is pasteurised at 65–75 °C for a few seconds
Output: pasteurised morning 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
A fresh rennet cheese, not a ripened one. Pasteurised cow milk, sometimes mixed with goat milk, is set with calf rennet at 32–37 °C, broken to walnut size and drained in hoops for 12–24 hours, then salted and sold fresh, with no ripening. Made in 5 steps over 13 h – 25 h. The longest step, hoop and drain, takes 12–24 h (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 12–24 hReported[arsial-presamico] | Hoop and drain |
|---|---|---|
| Temperature | 65–75 °CReported[arsial-presamico] | Pasteurise the milk |
Its name says goat, but it has been made from cow milk, or mixed cow and goat milk, for 30–40 years, since the mountain goat herds were given up. It is sold fresh, with no ripening.
The milk is pasteurised at 65–75 °C before renneting. It is a fresh cheese that is not ripened.
Every number is labelled with how it is known. How this atlas is made
The name comes from the old goat cheese of the area, kept so locals would recognise it after the goats were replaced by cows. Craft cheesemaking in Supino is recorded from 1940, when one maker began in an old brick kiln with a copper cauldron (the callaro); three generations have kept the method since.
