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Cheese from Italy, Lazio
Cow milk with up to half ewe milk is pasteurised, warmed to about 40 °C, soured with a lactic starter and set with calf or lamb rennet in 20–30 minutes. The curd is broken to corn-kernel size, moulded, held warm at 50–60 °C and salted. It ripens 20 days to 3 months at 8–15 °C. Made in 7 steps over 20 days – 3 months. The longest step, ripen, takes 20 days – 3 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 8–15 °C (ARSIAL (Lazio regional agency for agricultura…). Lactic starter cultures does most of the fermenting.
| Main step | 20 days – 3 monthsSet[arsial-tuscia] | Ripen |
|---|---|---|
| Temperature | 8–15 °CSet[arsial-tuscia] | Ripen |
| Cow milk[arsial-tuscia] | |
| Up to 50 % | Ewe milk[arsial-tuscia] |
| Lactic starter cultures[arsial-tuscia] | |
| Calf or lamb rennet, powder or paste[arsial-tuscia] | |
| Salt · Dry salt or 20 °Bé brine[arsial-tuscia] | |
| Starter | lactic cultures |
Total time across the recorded steps: 20 days – 3 months
What changes: Cow milk with up to half ewe milk is pasteurised, then warmed to about 40 °C
Output: pasteurised cow and ewe milk.
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 cow-milk caciotta with up to half ewe milk. It is much younger as a tradition than the Tuscia's ewe pecorino and tastes milder.
The milk is pasteurised before the starter goes in, and the cheese ripens at least 20 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
The ARSIAL sheet calls it much more recent than the pecorino the Etruscans made in the area, with a more neutral taste that suits today's buyers.
