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Cheese from Italy, Lazio
Buffalo milk is heated to 85–90 °C, left to cool and set with calf rennet at 36–38 °C, so the whey proteins stay in the curd, half cheese and half ricotta. The curd is broken small, cooked to 45 °C, packed into baskets and dry-salted. The small cheeses ripen at least 60 days, up to a year, in glass or earthenware jars. Made in 8 steps over 2 months – 12 months. The longest step, ripen in jars, takes 2–12 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 4 °C (ARSIAL (Lazio regional agency for agricultura…). Lactic bacteria of the acidified whey starter does most of the fermenting.
| Main step | 2–12 monthsSet[arsial-cacioricotta] | Ripen in jars |
|---|---|---|
| Temperature | 4 °CSet[arsial-cacioricotta] | Ripen in jars |
| Whole buffalo milk · Chilled to 4 °C, or worked within 2 hours of milking[arsial-cacioricotta] |
| Acidified whey starter from earlier makes · Named on the ONAF sheet only[onaf-sheet] |
| Calf liquid rennet[arsial-cacioricotta] |
| Salt · Rubbed on dry[arsial-cacioricotta] |
| Starter: acidified whey starter from earlier makes (ONAF sheet) |
Total time across the recorded steps: 2 months – 12 months
What changes: The milk is heated to 85–90 °C, then cools on its own
The high heat brings the whey proteins into the curd, as in ricotta.
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 cacioricotta made from buffalo milk. The milk is heated almost to boiling before the rennet goes in, which keeps the whey proteins in the curd; the cheeses then ripen in jars rather than on shelves.
The milk is heated to 85–90 °C before renneting, and the cheeses ripen at least 60 days. 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
Each buffalo-farming family once made it and stored it as a reserve, and used it as a bargaining good when setting the price of buffalo milk.
