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Cheese from Italy, Marche
Raw ewe milk is set with local rennet, the curd is broken gently and pressed into perforated terracotta moulds shaped like lemons. The small cheeses are dry-salted for two days with salt and grated lemon zest, coated with lemon peel and ripened 4–10 days. They are eaten fresh, as a dessert. Made in 6 steps over 6 days – 12 days. The longest step, ripen briefly in a cool, damp room, takes 4–10 days (Regione Marche 2014). Lactic acid bacteria of the raw ewe milk does most of the fermenting.
| Main step | 4–10 daysReported[pat-sheet] | Ripen briefly in a cool, damp room |
|---|
| Raw whole ewe milk · Local; ewes on open pasture, forage and cereal-legume mixes[pat-sheet] |
| Natural rennet · Of local origin[pat-sheet] |
| Salt mixed with grated lemon zest · A little salt, for two days of dry salting[pat-sheet] |
| Water and flour, then lemon peel · Brushed on so the peel sticks to the surface[pat-sheet] |
| Starter: none added; the raw milk's own lactic flora |
Total time across the recorded steps: 6 days – 12 days
What changes: Local rennet goes into the raw ewe milk and it sets
Output: 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
Fresh ewe cheese moulded into a lemon shape and flavoured with lemon zest and peel instead of herbs or ash; ripened only 4–10 days and eaten as a dessert.
A raw-milk cheese eaten after only 4–10 days of ripening. No safety study of it was found.
Every number is labelled with how it is known. How this atlas is made
The regional sheet traces it to the dishes listed by Bartolomeo Scappi, the pope's cook, in the 16th century. It was rediscovered for a medieval dinner held in Mondavio, and Marche first listed it as a traditional dairy product in 1998.
