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Cheese from Italy, Abruzzo
A raw sheep-milk cheese from the eastern slopes of the Gran Sasso, set with a home-made pig rennet macerated in vinegar, white wine and chilli. The milk is set at 36–37 °C in 20–30 minutes, the curd is cut to corn size, warmed under whey to 38–40 °C, put in rush baskets, scalded once more in whey and dry-salted over a day. It ripens from 4 months to a year at 10–14 °C.
| Raw whole sheep milk | [pat-sheet] |
| Liquid pig rennet | Washed pig stomach lining cut in strips, dry-salted 2–3 days, macerated at least 3–4 months in dark glass with white vinegar, white wine, hot chilli and sometimes peppercorns, filtered through linen 5–6 days before use; the dose depends on its strength and the milk's acidity[pat-sheet][tofalo2019] |
| Whey or milk starter (optional) | Adds thermophilic lactic bacteria to help the souring[pat-sheet] |
| Salt | [pat-sheet] |
| Olive oil and vinegar | Rubbed on the rind during ripening against mould and cracks[pat-sheet] |
| Starter | optional whey or milk starter (thermophilic lactic flora) according to the regional sheet; Tofalo et al. 2019 state no natural or commercial starter is used |
Total time across the recorded steps: 4.1 months – 12 months
What changes: Filtered raw sheep milk is warmed in the copper vat to 36–37 °C
Whey or milk starter may be added now to help the souring.
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 raw sheep-milk cheese from the eastern slopes of the Gran Sasso, set with a home-made pig rennet macerated in vinegar, white wine and chilli. The milk is set at 36–37 °C in 20–30 minutes, the curd is cut to corn size, warmed under whey to 38–40 °C, put in rush baskets, scalded once more in whey and dry-salted over a day. It ripens from 4 months to a year at 10–14 °C. Made in 8 steps over 4.1 months – 12 months. The longest step, wash and ripen, takes 4–12 months (Regione Abruzzo) and runs at 10–14 °C (Regione Abruzzo). Autochthonous lactic acid bacteria (lactococci and mesophilic lactobacilli were counted), which Tofalo et al. call the main shapers of the cheese's character does most of the fermenting.
| Main step | 4–12 monthsReported[pat-sheet] | Wash and ripen |
|---|---|---|
| Temperature | 10–14 °CReported[pat-sheet] | Wash and ripen |
Set with pig rennet macerated in vinegar, wine and chilli, which gives its own smell and taste, and scalded twice, once as loose grains and again as a formed cheese in hot whey. It stays moist and crumbly even after long ripening.
Made from raw milk; the regional sheet requires approved premises and food-grade materials. Tofalo et al. measured high biogenic amine levels in long-ripened cheeses, putrescine reaching 400–732 mg/kg after 270 days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet calls the use of pig rennet very old and the cheese one of the products that identify Abruzzo. A consortium of 26 producers now protects it.
