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Cheese from Italy, Lazio
Raw whole sheep milk, with up to 25% local goat milk, is set at 36–38 °C with lamb or kid rennet paste from the valley and no added starter. The rice-size curd is lightly pressed in the vat, put into hand-woven wicker moulds, sometimes dipped briefly in boiling whey, and dry-salted for 12–24 hours. It is sold as Scamosciato after 30–60 days or as Stagionato after more than 90.
| Raw whole sheep milk (Sopravissana, Comisana, Massese or crosses), from one or more milkings | [picinisco-scheda] |
| Goat milk from local Capra grigia ciociara and Capra bianca MonticellanaUp to 25% of the milk | [picinisco-scheda] |
| Lamb or kid rennet paste from suckling animals raised in the valley | [picinisco-scheda] |
| SaltAt least 20 g per kg of cheese | [onaf-sheet] |
| Olive oil and wine vinegar, for the rind (optional) | [onaf-sheet] |
| Starter | none; adding no lactic ferments keeps the milk's own flora (ONAF sheet) |
Total time across the recorded steps: 31 days
What changes: Lamb or kid rennet paste goes into the raw sheep and goat milk
Milk not worked within 2 hours of milking may be cooled to no more than 15 °C and used within 14 hours, or chilled to 4–6 °C and used within 48 hours (ONAF sheet).
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
Raw whole sheep milk, with up to 25% local goat milk, is set at 36–38 °C with lamb or kid rennet paste from the valley and no added starter. The rice-size curd is lightly pressed in the vat, put into hand-woven wicker moulds, sometimes dipped briefly in boiling whey, and dry-salted for 12–24 hours. It is sold as Scamosciato after 30–60 days or as Stagionato after more than 90. Made in 5 steps over 31 days. The longest step, ripen, takes at least 30 days (European Commission 2013).
| Main step | at least 30 daysSet[picinisco-scheda] | Ripen |
|---|---|---|
| Temperature | 36–38 °CReported[onaf-sheet] | Set with lamb or kid rennet |
Made with no added ferments, so the raw milk's specific flora is kept, and up to a quarter goat milk is allowed. The rennet comes from suckling lambs or kids raised in the same valley.
The milk is raw and no starter is added. Milk not worked within 2 hours of milking is cooled to no more than 15 °C and worked within 14 hours, or chilled to 4–6 °C and worked within 48 hours (ONAF sheet). ONAF says some is eaten only a few days after salting. ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill, and advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté. It says cheese cooked well, as in an oven recipe, no longer poses a risk.
Every number is labelled with how it is known. How this atlas is made
The specification ties the cheese to the valley's summer move of flocks to mountain pasture (monticazione) and to the cheesemaker's skill; the Valle di Comino covers 20 communes and over 61,535 ha. As evidence of its history the specification cites writings (Castrucci, 1600s; the Statistica Murattiana, 1811) and records kept at the Picinisco town hall. The name was entered in the EU register of protected designations of origin by Implementing Regulation (EU) No 1161/2013 of 7 November 2013.
