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Cheese from Italy, Lazio, province of Rome
Whole ewe milk, mostly raw, is kept cold overnight, warmed to 36 °C and set in about 30 minutes with lamb paste rennet, or kid rennet for a sharper cheese. The curd is broken once to hazelnut size, semi-cooked at 42–43 °C, pressed by hand into baskets and salted dry or in brine. The wheels ripen from 15 days to a year in cold rooms or in the old caves and cellars of the village, and are rubbed with olive oil after about a month. Made in 7 steps over 15 days – 12 months. The longest step, ripen in cold rooms or village caves, takes 15 days – 12 months (ONAF technical sheet 'Pecorino di Roiate (Roi…) and runs at 10–12 °C (ONAF technical sheet 'Pecorino di Roiate (Roi…). Lactic acid bacteria from the raw milk and the paste rennet does most of the fermenting.
| Main step | 15 days – 12 monthsReported[onaf-sheet] | Ripen in cold rooms or village caves |
|---|---|---|
| Temperature | 10–12 °CReported[onaf-sheet] | Ripen in cold rooms or village caves |
| Whole ewe milk · Mostly raw, sometimes pasteurised; from evening and morning milkings[onaf-sheet] |
| Lamb paste rennet, or kid paste rennet · Diluted in water; kid rennet gives a sharper cheese[onaf-sheet] |
| Salt · Half fine and half coarse for dry salting, or a brine[onaf-sheet] |
| Olive oil · Rubbed on the rind after about 30 days of ripening[onaf-sheet] |
| Starter: none added |
Total time across the recorded steps: 15 days – 12 months
What changes: Starting material: whole ewe milk from two milkings, kept cold overnight
Output: whole ewe milk, raw or pasteurised.
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 is made from the milk of flocks that still move between pastures each autumn and spring, and is ripened up to a year in the caves and cellars of Roiate's old village, with the rind oiled after a month.
Mostly made from raw milk, held at 0–4 °C before making; young cheeses are sold after 15 days.
Every number is labelled with how it is known. How this atlas is made
Records in the Roiate town archive list livestock from the late 19th century and counts of animals taxed in 1943–1950. Cheesemaking skills passed down within families, and the cheese joined Lazio's list of traditional products in February 2026, one of 28 new entries.
