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Cheese from Italy, Umbria
Pasteurised ewe milk is set at 38 °C with a starter and lamb or kid rennet flavoured with thyme, dandelion, mint and hyssop. The dry-salted cheeses are rubbed with herb oil and ripen 3–4 months at 10–12 °C, then go into sealed pits for 100 days or caves for 45–60 days. In the pit they lose shape, rind and weight and turn very soft.
| Whole ewe milk, pasteurised | [pat-sheet][onaf-sheet] |
| Thermophilic lactic starter | [pat-sheet][onaf-sheet] |
| Lamb or kid rennet flavoured with thyme, dandelion, mint and hyssop | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet] |
| Olive oil infused with the same herbs | [pat-sheet][onaf-sheet] |
| Cloth bags, straw and walnut leaves | Used to pack the pit[onaf-sheet] |
| Starter | thermophilic lactic starter |
Total time across the recorded steps: 4.9 months – 7.7 months
What changes: The ewe milk is heated to 70 °C
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 ewe milk is set at 38 °C with a starter and lamb or kid rennet flavoured with thyme, dandelion, mint and hyssop. The dry-salted cheeses are rubbed with herb oil and ripen 3–4 months at 10–12 °C, then go into sealed pits for 100 days or caves for 45–60 days. In the pit they lose shape, rind and weight and turn very soft. Made in 7 steps over 4.9 months – 7.7 months. The longest step, oil and ripen cold, takes 3–4 months (Regione dell'Umbria) and runs at 10–12 °C (Regione dell'Umbria). Thermophilic lactic acid bacteria does most of the fermenting.
| Main step | 3–4 monthsReported[pat-sheet][onaf-sheet] | Oil and ripen cold |
|---|---|---|
| Temperature | 10–12 °CReported[pat-sheet][onaf-sheet] | Oil and ripen cold |
It starts like Umbria's barrel pecorino, with herb rennet and herb oil, but finishes for 100 days in a sealed pit, or 45–60 days in a cave, where the cheeses deform under their own weight.
The milk is pasteurised at 70 °C and a starter is used. The pit is cleaned by burning straw before the cheeses go in, and ONAF advises keeping the cheese in the fridge wrapped in a linen cloth.
Hazards the sources name: Listeria monocytogenes. In the related Formaggio di Fossa di Sogliano (Emilia-Romagna and Marche), its surrogate L. innocua fell significantly during pit ripening in a challenge test.
Every number is labelled with how it is known. How this atlas is made
On Monte Cucco there were 2,000 sheep under rules that banned grazing from October to 30 April, so flocks wintered in the Orvieto area and the Maremma. Before refrigerators the pit kept insects off the cheese and hid it from raiders.
