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Cheese from Italy, Lazio
Ewe milk from two milkings is part warmed and part heat-treated, then set with kid paste or calf powder rennet at 38–40 °C. The hazelnut-size curd is lightly pressed in baskets, brined briefly and held 4–5 days at 8 °C. Its damp surface is then rubbed with pepper and about 15 herbs and spices, and it ripens 45–90 days at 12–15 °C.
| Whole ewe milk from two milkings | Evening milk chilled, morning milk used at once; Sopravissana, Camosciata and Massese ewes[arsial-conciato][onaf-sheet] |
| Kid paste rennet or calf powder rennet | [arsial-conciato] |
| Salt (brine, not saturated) | [arsial-conciato] |
| Black and white pepper with about 15 herbs and spices | Including wild thyme, bay, juniper, sage, rosemary, wild fennel, anise, garlic, coriander and basil; hand-picked in the Valle di Comino and the Mainarde[arsial-conciato][onaf-sheet] |
Total time across the recorded steps: 49 days – 3.1 months
What changes: Starting material: ewe milk from the evening and morning milkings
Output: ewe milk from the evening and morning milkings.
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
Ewe milk from two milkings is part warmed and part heat-treated, then set with kid paste or calf powder rennet at 38–40 °C. The hazelnut-size curd is lightly pressed in baskets, brined briefly and held 4–5 days at 8 °C. Its damp surface is then rubbed with pepper and about 15 herbs and spices, and it ripens 45–90 days at 12–15 °C. Made in 9 steps over 49 days – 3.1 months. The longest step, ripen, takes 45 days – 3 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 12–15 °C (ARSIAL (Lazio regional agency for agricultura…). Mesophilic lactic flora does most of the fermenting.
| Main step | 45 days – 3 monthsReported[arsial-conciato] | Ripen |
|---|---|---|
| Temperature | 12–15 °CReported[arsial-conciato] | Ripen |
Its damp rind is rubbed with pepper and about 15 herbs before ripening. Unlike the conciato romano of Campania, it is not aged in jars, ripens only 45–90 days and tastes milder.
Part of the milk (30 %) is heated to 62 °C for 5 minutes before setting; the rest is warmed only to 37 °C. The ONAF sheet lists the milk as raw or thermised, and the cheese ripens 45 to 90 days. ANSES, the French food safety agency, links raw-milk cheese to 34 % of salmonellosis, 37 % of listeriosis and 60 % of enterohaemorrhagic E. coli outbreaks in France over ten years. It advises pregnant women, people with weak immunity, people over 65 and young children not to eat raw-milk cheeses, except pressed cooked cheeses such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The ARSIAL sheet calls it an ancient cheese of the Samnite civilisation, praised by Cicero and Martial (Epigrams XIII, 30). It says the Samnites needed food that kept all year and began treating cheeses with herbs, which it says stopped bacterial growth.
