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Cheese from Italy, Lazio
Morning milk of grazing Sarda sheep is thermised at 57–68 °C and set at 36 °C with kid rennet paste. The curd is broken to maize size, pressed by hand into baskets and drained 5–6 hours in a warm room, then dry-salted for about a day. The fresh cheese is eaten after 1 to 7 days.
| Whole morning milk of Sarda sheep grazing in Tuscia | [arsial-sheet][onaf] |
| Kid rennet paste | [arsial-sheet] |
| Salt (dry salting) | [arsial-sheet] |
Total time across the recorded steps: 2.5 days – 8.5 days
What changes: Morning sheep milk is chilled for a few hours before work
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
Morning milk of grazing Sarda sheep is thermised at 57–68 °C and set at 36 °C with kid rennet paste. The curd is broken to maize size, pressed by hand into baskets and drained 5–6 hours in a warm room, then dry-salted for about a day. The fresh cheese is eaten after 1 to 7 days. Made in 8 steps over 2.5 days – 8.5 days. The longest step, short ripening, takes 24 h – 7 days (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 24 h – 7 daysReported[arsial-sheet][onaf] | Short ripening |
|---|---|---|
| Temperature | 8–10 °CReported[arsial-sheet] | Chill the morning milk |
A fresh primo sale of morning Sarda-sheep milk, thermised, set with kid rennet and drained in a warm room, eaten within a week.
The milk is thermised at 57–68 °C for about 15 seconds. The sheet records no pH or salt values. In a study of a cow-milk primo sale (pH 6.34, 0.36 % salt) inoculated with B. cereus spores, the bacterium grew by about 3.8 log CFU/g in 7 days at 15 °C but did not multiply for 11 days at 10 °C (Tirloni 2023). That cheese is a different one from this sheep cheese.
Hazards the sources name: Bacillus cereus (found at 1.00 log CFU/g in a cow-milk primo sale on the Italian market; not measured in this sheep cheese).
Every number is labelled with how it is known. How this atlas is made
The sheet links the cheese at Montalto di Castro to the Manca family, who came from Sardinia with their sheep in the 1950s and later began making cheese from their own milk.
