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Cheese from Italy, Lazio
Raw ewe milk is set with lamb rennet in a tinned copper cauldron, skimmed of its foam, broken to rice-grain size and reheated to 41–43 °C. The curd drains in baskets with a wooden reed pushed into its centre, is dry-salted for several days, dried on boards for a month and ripened in a wooden chest for 3 to 6 months. Made in 9 steps over 4.1 months – 7.2 months. The longest step, ripen in a wooden chest, takes 3–6 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 12–14 °C (ONAF (national organisation of cheese tasters)). Salt is 3.5 % (ONAF (national organisation of cheese tasters)). Lactic bacteria of the raw ewe milk does most of the fermenting.
| Main step | 3–6 monthsSet[arsial-genazzano] | Ripen in a wooden chest |
|---|---|---|
| Temperature | 12–14 °CReported[onaf-sheet] | Ripen in a wooden chest |
| Salt | 3.5 %Reported[onaf-sheet] | Dry-salt |
| Raw ewe milk from two milkings · Comisana, Sarda and Massese ewes and their crosses; the evening milk is chilled, the morning milk is used at once[arsial-genazzano] | |
| 5 g per 10 L of milk | Lamb or kid paste rennet · Diluted in water before use; by tradition made on the farm from slaughtered lambs (one maker's sheet)[arsial-genazzano][onaf-sheet] |
| 3.5 % of the wheel's weight | Salt · Rubbed on dry in two halves (one maker's sheet); some makers also brine the wheels[arsial-genazzano][onaf-sheet] |
| Starter | none; the raw milk's own flora |
Total time across the recorded steps: 4.1 months – 7.2 months
What changes: Starting material: raw ewe milk from two milkings in a copper cauldron
Output: raw 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
The cheese is semi-cooked at 41–43 °C. ONAF notes two steps it has not found in any other Lazio cheese, skimming the foam off the setting milk and draining the curd through a wooden reed. It ripens shut in a wooden chest, not on open shelves.
Made from raw milk and ripened at least 3 months. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods.
Every number is labelled with how it is known. How this atlas is made
Local shepherds trace the cheese back more than 100 years. Private land-rent contracts from Genazzano dated 1958 list "formaggio secco" among the farm goods paid to the landowner as rent.
