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Cheese from Italy, Lazio
A boundary entry, set by heat rather than by microbes. Whey from whole Lazio sheep milk cheeses is reheated without acid; at 50–60 °C up to 15 % whole sheep milk may be added, and at 85–90 °C the whey proteins rise as white flakes. The flakes are scooped into conical baskets (fuscelle) to drain 8–24 hours and sold fresh a few hours after making.
| Whey from whole sheep milk cheeses made in Lazio | Whey with at least 5.37 % non-fat solids, 1.09 % protein, 0.35 % fat and 3.55 % lactose[rom-2010][rom-2026] |
| Whole sheep milk of the listed breeds, added at 50–60 °C (optional)up to 15 % of the whey volume | [rom-2004][rom-2010][rom-2026] |
| No acidity correctors | [rom-2004][rom-2010] |
| Starter | none; a heat-set whey product |
Total time across the recorded steps: 8.1 h – 24 h
What changes: Starting material: whey drained from Lazio sheep cheese curd
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
A boundary entry, set by heat rather than by microbes. Whey from whole Lazio sheep milk cheeses is reheated without acid; at 50–60 °C up to 15 % whole sheep milk may be added, and at 85–90 °C the whey proteins rise as white flakes. The flakes are scooped into conical baskets (fuscelle) to drain 8–24 hours and sold fresh a few hours after making. Made in 5 steps over 8.1 h – 24 h. The longest step, drain in fuscelle, takes 8–24 h (European Commission 2004).
| Main step | 8–24 hSet[rom-2004] | Drain in fuscelle |
|---|---|---|
| Temperature | 50–60 °CSet[rom-2004][rom-2010][rom-2026] | Reheat and add milk |
Made only from the whey of whole Lazio sheep milk, reheated without any acid added, so it stays sweet. It is heat-set, not fermented, and sold within hours.
A fresh product that does not ripen and spoils quickly, so it is packed in the area and sold a few hours after making.
Every number is labelled with how it is known. How this atlas is made
Market reports of the chambers of commerce of Rome (1922–65), Viterbo, Frosinone and Latina record Ricotta Romana, and Trinchieri described its making in 1953. The 2026 amendment added four sheep breeds.
