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Cheese from Italy, Lazio
Raw cow milk is warmed to 37–38 °C, set with calf rennet and the curd cooked to 46 °C. The curd ripens on steel tables until it stretches, is spun in water at about 90 °C and shaped by hand into a ring. After brining and a few days' drying, the rings are cold-smoked over smouldering beech shavings below 35 °C and ripen 20–30 days.
| Raw cow milk | Filtered and chilled to about 4 °C[arsial-morolo] |
| Thermophilic starter50 units per 5 hl of milk | Named on the ONAF sheet only[onaf-sheet] |
| Calf liquid rennetAbout 20 g per 100 kg of milk | [arsial-morolo] |
| Salt (brine) | [arsial-morolo] |
| Beech shavings | For cold smoking[arsial-morolo] |
| Starter | thermophilic starter, then a 30-minute rest before renneting (ONAF sheet) |
Total time across the recorded steps: 23 days – 37 days
What changes: Steam blown into the raw milk warms it to 37–38 °C
ONAF adds a thermophilic starter before the rest. Output: warm raw 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
Raw cow milk is warmed to 37–38 °C, set with calf rennet and the curd cooked to 46 °C. The curd ripens on steel tables until it stretches, is spun in water at about 90 °C and shaped by hand into a ring. After brining and a few days' drying, the rings are cold-smoked over smouldering beech shavings below 35 °C and ripen 20–30 days. Made in 9 steps over 23 days – 37 days. The longest step, ripen, takes 20–30 days (ARSIAL (Lazio regional agency for agricultura…) and runs at 7–8 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 20–30 daysReported[arsial-morolo] | Ripen |
|---|---|---|
| Temperature | 7–8 °CReported[arsial-morolo] | Ripen |
A smoked stretched-curd cheese shaped as a ring with a hole. The rings are cold-smoked over beech for about an hour, never above 35 °C, after several days of drying.
Made from raw milk; the curd is cooked to 46 °C and stretched at about 90 °C. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods. CDC advises people who are pregnant, 65 or older or have a weakened immune system to avoid any cheese made with unpasteurised milk.
Every number is labelled with how it is known. How this atlas is made
With Gran cacio di Morolo it is a rare stretched-curd cheese of Morolo, an old village on the right bank of the Sacco. It survives thanks to a local maker who inherited his grandfather's dairy, active since 1933. ARSIAL names as traditional the stretching in a wooden tub, the ripening on fir boards and the old way of smoking.
