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Cheese from Italy, Lazio
A small cheese of the southern Lazio mountains, mostly of goat milk but also of sheep, cow or mixed milk. The curd is set with lamb or kid rennet, broken to rice-grain size, put into small moulds, in most types without pressing, dry-salted and dried for days in airy rooms. It is sold fresh within days, kept under oil, or dried and stored in clay jars for up to a year.
| Whole goat milk, or sheep, cow, goat-cow, sheep-goat, sheep-cow or buffalo-cow milk | The regional sheet records 14 local types by milk and method[lazio-sheet] |
| Lamb or kid rennet paste, or liquid rennet | [lazio-sheet] |
| Salt (dry salting, or 18 °Bé brine on two farms) | [lazio-sheet] |
| Wild thyme, chilli, and on the coast oregano, bay or rosemary (flavoured types) | [lazio-sheet] |
| Olive or seed oil (types kept under oil) | [lazio-sheet] |
| Starter | The regional sheet lists no starter for most places; in Cassino, mesophilic starter is added at 41 °C. |
Total time across the recorded steps: 53 days – 4.7 months
What changes: Raw goat or mixed milk is filtered through cloth into the vat
Filtered through cloth. Most farms work raw milk; one Carpineto Romano type is pasteurised at 72 °C for 30 seconds. Cassino types 3 and 4 are heated in the vat at 85 °C for 30 minutes, and type 10 at 65 °C for 20 minutes.
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 small cheese of the southern Lazio mountains, mostly of goat milk but also of sheep, cow or mixed milk. The curd is set with lamb or kid rennet, broken to rice-grain size, put into small moulds, in most types without pressing, dry-salted and dried for days in airy rooms. It is sold fresh within days, kept under oil, or dried and stored in clay jars for up to a year. Made in 8 steps over 53 days – 4.7 months. The longest step, store in clay jars or under oil, takes 30 days – 3.9 months (Regione Lazio).
| Main step | 30 days – 3.9 monthsReported[lazio-sheet] | Store in clay jars or under oil |
|---|---|---|
| Temperature | up to 4 °CReported[lazio-sheet] | Collect and filter the milk |
Not one recipe but a family of farm cheeses from the southern Lazio mountains. Its moulds are pressed in only one of the 14 types (the Cassino type 10), and the airy mountain rooms, cane mats and clay jars do the drying and keeping.
Most farms use raw milk; a few pasteurise or heat it. CDC says products made from raw milk can carry Listeria, Salmonella, E. coli and other germs, with higher risk of serious illness for pregnant women, adults over 65, children under 5 and people with weak immune systems. Cheeses kept under oil are sold in jars.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says Marzolino has been made for centuries, and that the name, "little March", comes from making it at the start of the milking season. By tradition it dried a few days on wooden racks and then kept for months in glass jars, dry or under olive oil. The sheet adds that in 1533 the cheese was supplied to the French court for Catherine de' Medici, and that the 1991 Atlas of Typical Italian Products lists it as a goat cheese of Latina and Frosinone.
