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Cheese from Italy, Lazio
Raw cow milk is soured with thermophilic cultures, set with calf rennet and cooked to 46 °C, then the curd ferments on tables until it will stretch. It is stretched in hot water, shaped like a caciocavallo, brined, cold-smoked over beech shavings and ripened for months, up to about 18 months for the largest cheeses. Made in 11 steps over 5.1 months – 18 months. The longest step, ripen in fir straw, takes 5–18 months (ONAF) and runs at 7–12 °C (ARSIAL (Regione Lazio)). Thermophilic lactic acid bacteria from the added starter, which ferment the curd on the tables until it reaches stretching pH does most of the fermenting.
| Main step | 5–18 monthsReported[onaf-gc][arsial-gc] | Ripen in fir straw |
|---|---|---|
| Temperature | 7–12 °CSet[arsial-gc] | Ripen in fir straw |
| Whole raw cow milk · Filtered through a cloth before it is worked[onaf-gc] | |
| 50 U per 5 hl of milk | Thermophilic starter[onaf-gc] |
| About 20 g per quintal of milk | Liquid calf rennet · ONAF gives about 20 g per hl[arsial-gc][onaf-gc] |
| Brine[arsial-gc] | |
| Beech shavings · For cold smoke; poplar or straw were also used in the past[arsial-gc][onaf-gc] | |
| Fir straw and extra-virgin olive oil · Straw lines the ripening boxes; oil is rubbed on the rind[arsial-gc][onaf-gc] | |
| Starter | thermophilic starter cultures plus liquid calf rennet |
Total time across the recorded steps: 5.1 months – 18 months
What changes: Starting material: raw cow milk, filtered through a cloth
Milk comes mostly from farms within a few kilometres of Morolo and is filtered again through a cloth before cheesemaking. Output: whole raw cow 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
It begins like Ciambella di Morolo and other caciocavalli, but it is cold-smoked over beech and then aged much longer, bedded in fir straw. The large 5 kg cheese can age to 18 months, far past the usual fresh or semi-aged caciocavallo.
Made from raw milk, though the curd is stretched in water near 90 °C and the cheese is ripened for months. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
Morolo's cheese dairies are recorded making Gran cacio, like the Ciambella di Morolo, since 1933. The regional sheet names the wooden stretching tub, the long ripening and the smoking as the traditional parts of the method.
