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Cheese from Italy, Lazio
Sheep milk from free-grazing flocks is set with lamb rennet paste at 38 °C, raw from April to June and pasteurised with a thermophilic starter from September to March. The curd is broken to maize size, semi-cooked to 43–44 °C, moulded without pressing, warmed to 40–45 °C and salted in saturated brine. It ripens 6–12 months at 12 °C, washed again and again with vinegar and oil, which can turn the rind black.
| Whole sheep milk from flocks grazing the Amatrice pastures | [lazio-sheet] |
| Thermophilic starter (September to March only) | [lazio-sheet] |
| Lamb rennet paste | [lazio-sheet] |
| Salt (saturated brine) | [lazio-sheet] |
| Vinegar and olive oil, for washing the rind | [lazio-sheet][onaf-sheet] |
| Starter | thermophilic starter for pasteurised milk; none for raw spring milk |
Total time across the recorded steps: 6 months – 12 months
What changes: Sheep milk from two milkings is filtered through cloth into the vat
Filtered through cloth and a strainer.
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
Sheep milk from free-grazing flocks is set with lamb rennet paste at 38 °C, raw from April to June and pasteurised with a thermophilic starter from September to March. The curd is broken to maize size, semi-cooked to 43–44 °C, moulded without pressing, warmed to 40–45 °C and salted in saturated brine. It ripens 6–12 months at 12 °C, washed again and again with vinegar and oil, which can turn the rind black. Made in 9 steps over 6 months – 12 months. The longest step, ripen and wash with vinegar and oil, takes 6–12 months (Regione Lazio) and runs at 12 °C (Regione Lazio).
| Main step | 6–12 monthsReported[lazio-sheet][onaf-sheet] | Ripen and wash with vinegar and oil |
|---|---|---|
| Temperature | 12 °CReported[lazio-sheet] | Ripen and wash with vinegar and oil |
A semi-cooked hard pecorino that is warmed after moulding and ripened with repeated vinegar-and-oil washes. Raw spring milk is used without starter; autumn and winter milk is pasteurised and given a thermophilic starter.
From September to March the milk is pasteurised at 70–72 °C for 15 seconds. Spring cheeses are raw-milk and ripen 6–12 months at 12 °C.
Every number is labelled with how it is known. How this atlas is made
Sheep cheeses have long been made in the area, from raw milk in the months of mountain grazing. Forms treated with olive oil and vinegar could age up to a year, when they suited spaghetti all'amatriciana. The ONAF sheet cites local oral tradition and town archives.
