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Cheese from Italy, Lazio
Squarquaglione is a fresh, unsalted cheese of raw sheep milk set with lamb rennet paste at 35 °C. Chopped walnuts go into the curd, and it is moulded in wicker baskets between two layers of local honey. It is kept cold and eaten within a few days, often as a dessert. Made in 6 steps over 24 h – 4 days. The longest step, keep cold briefly, takes 24 h – 4 days (Regione Lazio) and runs at 4–6 °C (Regione Lazio). Native flora of the raw sheep milk does most of the fermenting.
| Main step | 24 h – 4 daysSet[lazio-scheda][onaf-sheet] | Keep cold briefly |
|---|---|---|
| Temperature | 4–6 °CSet[lazio-scheda][onaf-sheet] | Keep cold briefly |
| Raw whole sheep milk · From two milkings; only the evening milk is chilled[lazio-scheda][onaf-sheet] |
| Lamb rennet paste (caglio in pasta)[lazio-scheda][onaf-sheet] |
| Chopped walnut kernels · Stirred into the curd after the whey is drawn off[lazio-scheda][onaf-sheet] |
| Honey from the Mediterranean scrub of the Monti Lepini · A layer under the curd and another on top[lazio-scheda][onaf-sheet] |
| No salt[lazio-scheda][onaf-sheet] |
| No starter[lazio-scheda][onaf-sheet] |
| Starter: none |
Total time across the recorded steps: 24 h – 4 days
What changes: Starting material: raw whole sheep milk in a copper cauldron
The milk is not heat-treated and no cultures are added. Output: raw whole sheep milk.
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
Unlike other fresh sheep cheeses of Lazio it gets no salt at all. Walnuts go into the curd and local honey lines and covers the moulds, so it is eaten within days as a dessert.
The cheese is made from raw milk, gets no salt and is eaten after only 1–4 days at 4–6 °C, so it must be kept cold. ANSES advises pregnant women, young children, people over 65 and immunocompromised people to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli (named for raw-milk cheeses in general).
Every number is labelled with how it is known. How this atlas is made
It has long been part of local cooking, and was the lunch of farm workers during the olive harvest.
