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Cheese from Italy, Lazio
Raw morning milk from mainly Sarda ewes is warmed to 36 °C with kid rennet paste, cut to rice-grain curd and packed into baskets. The forms drain 5–6 hours in a warm room, are dry-salted about a day and ripen at 9 °C for 60 days to 6 months. The mouldy rind is rubbed with olive oil and brushed.
| Raw whole sheep milk from the morning milking, mainly Sarda breed grazing in the Tuscia | [arsial-sheet] |
| Kid rennet paste | [arsial-sheet] |
| Salt (dry, by hand) | [arsial-sheet] |
| Extra-virgin olive oil | Rubbed on the mouldy rind during ripening[arsial-sheet] |
| Starter | none added in the Arsial sheet; the maker's site says its sheep cheeses are made with natural paste rennet, ferments and salt |
Total time across the recorded steps: 2 months – 6 months
What changes: The raw morning sheep milk is held cool for a few 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 morning milk from mainly Sarda ewes is warmed to 36 °C with kid rennet paste, cut to rice-grain curd and packed into baskets. The forms drain 5–6 hours in a warm room, are dry-salted about a day and ripen at 9 °C for 60 days to 6 months. The mouldy rind is rubbed with olive oil and brushed. Made in 6 steps over 2 months – 6 months. The longest step, ripen, oil and brush, takes 2–6 months (Arsial (Lazio regional agency for agricultura…) and runs at 9 °C (Arsial (Lazio regional agency for agricultura…). Native flora of the raw sheep milk, kept by raw-milk making does most of the fermenting.
| Main step | 2–6 monthsReported[arsial-sheet] | Ripen, oil and brush |
|---|---|---|
| Temperature | 9 °CReported[arsial-sheet] | Ripen, oil and brush |
A raw-milk ewe cheese brought by a Sardinian shepherd family to the Lazio coast. It is set with kid rennet paste at 36 °C, warmed in baskets for 5–6 hours, and its mouldy rind is oiled and brushed during two to six months at 9 °C.
Made from raw sheep milk and ripened at least 60 days in a cold room at 9 °C. The maker gives the 60-day minimum as the time needed to make harmful microorganisms inactive, but the evidence does not support relying on that. The US FDA says 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella in raw-milk cheese, and Listeria may grow in some cheeses during ageing. The maker also says the milk comes from one barn it selects for milk quality, hygiene, feed and animal health. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
The Manca family came from Sardinia with their sheep in the 1950s, first only rearing them and then making cheese from their own milk, mostly for the family. The cheese is still made from raw milk in the way handed down in the family. The family dairy, Caseificio Maremma in Tuscia, was founded in 2000 by Francesca Manca with the help of her father, who had emigrated from Sardinia as a young man and first kept sheep, then made cheese.
