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Cheese from Italy, Toscana
Pasteurised whole ewe milk from Maremma flocks is set at about 37 °C with liquid calf rennet, broken with a spino, pressed by hand into wooden moulds and salted dry. After about a month in a temperature-controlled room the wheels go to the village cellars, almost always dug into rock, for at least 3 more months, where they grow white and grey moulds. At about 60 days the rind may be treated with olive oil dregs, ash, tomato paste, leaves, hay or grape pomace.
| Whole ewe milk from Maremma flocks, pasteurised | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt, rubbed on dry by hand | [pat-sheet] |
| Optional rind treatment | Olive oil dregs (morchia), ash or tomato paste; or refining with walnut or chestnut leaves, hay or grape pomace[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 4 months
What changes: Whole Maremma ewe milk is pasteurised in the vat
In the past the milk was warmed in a cauldron hung over the hearth and the temperature was judged with a finger. Output: pasteurised whole ewe 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
Pasteurised whole ewe milk from Maremma flocks is set at about 37 °C with liquid calf rennet, broken with a spino, pressed by hand into wooden moulds and salted dry. After about a month in a temperature-controlled room the wheels go to the village cellars, almost always dug into rock, for at least 3 more months, where they grow white and grey moulds. At about 60 days the rind may be treated with olive oil dregs, ash, tomato paste, leaves, hay or grape pomace. Made in 8 steps over 4 months. The longest step, ripen in the rock-cut cellars, takes at least 3 months (Regione Toscana).
| Main step | at least 3 monthsReported[pat-sheet][onaf-sheet] | Ripen in the rock-cut cellars |
|---|---|---|
| Temperature | 37 °CReported[pat-sheet][onaf-sheet] | Set with calf rennet |
Its last 3 months or more are spent in the cellars of Roccalbegna, almost always dug into the rock, whose cool, damp air grows moulds on the rind. An optional coat of olive oil dregs, ash, tomato paste, leaves, hay or pomace gives several versions of one cheese.
Made from pasteurised milk and ripened at least 4 months.
Every number is labelled with how it is known. How this atlas is made
Roccalbegna was built up under Siena from the late 1200s. Each village house had a store room for the harvest, set slightly below street level and without windows. The people of Roccalbegna made pecorino and ripened it in cellars with a particular climate. Transhumant shepherds moving between the Casentino and the Maremma stopped in the village.
