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Cheese from Italy, Toscana
Raw sheep milk is set at 38 °C with dried cardoon flowers, which take about two hours to curdle it. The cream that separates is kneaded back into the curd, and the shaped portions are dry-salted, wrapped in linen cloths, pierced and squeezed to drain for 2–3 days, then hung for a day. The bundles ripen in tufa cellars for 30–40 days or up to 6 months.
| Whole raw sheep milk | [onaf-sheet] |
| Vegetable rennet (presura) from dried cardoon flowers, Cynara cardunculus | [pat-sheet][onaf-sheet] |
| Salt, rubbed on dry | [pat-sheet][onaf-sheet] |
| Olive oil (historically, to rub the rind) | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 33 days – 44 days
What changes: Dried cardoon flowers slowly curdle the sheep milk at 38 °C over about two hours
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 sheep milk is set at 38 °C with dried cardoon flowers, which take about two hours to curdle it. The cream that separates is kneaded back into the curd, and the shaped portions are dry-salted, wrapped in linen cloths, pierced and squeezed to drain for 2–3 days, then hung for a day. The bundles ripen in tufa cellars for 30–40 days or up to 6 months. Made in 6 steps over 33 days – 44 days. The longest step, ripen in a tufa cellar, takes 30–40 days (Regione Toscana).
| Main step | 30–40 daysReported[pat-sheet][onaf-sheet] | Ripen in a tufa cellar |
|---|---|---|
| Temperature | 38 °CReported[pat-sheet][onaf-sheet] | Set with thistle rennet |
Set with cardoon flowers rather than animal rennet, with the separated cream kneaded back into the curd. The cheese takes its shape from a hanging cloth and is pierced and squeezed with canes to drain. It had died out and was revived from an 18th-century text.
Made from raw milk and ripened only 30–40 days in its fresh form. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese, except cooked pressed cheeses.
Every number is labelled with how it is known. How this atlas is made
A 'cacio di Lucardo' appears in Boccaccio's Decameron, and in the late 18th century the cheese sold for almost twice the price of other good cheeses. Women made it, and the skill counted toward a dowry. The method was recovered from Giovanni Targioni Tozzetti's 1759 'Ragionamenti sopra l'agricoltura toscana' in an ARSIA and CIPA-AT Toscana project.
