Cacio a forma di limone

Cacio a forma di limone cheese, Italian Sheep cheese made in Marche

Raw material: raw sheep milk and rennet - both locally sourced.

Processing Technology: The raw milk rennet is added. Coagulates in 20-30 minutes. The breaking of the curd can be done gently with your hands or with specialized tools. It is then left to rest for a few minutes. After these operations, the mass is put into molds shaped as a hollow terracotta lemon.

Dry salting is carried out by mixing a little salt with grated lemon peel. Leave it for two days and after this time, remove the excess salt by washing the cheese. The forms are then brushed with water and flour to make the lemon peel join. The maturation takes place in a cool and wet environment for a period ranging from four to ten days.

Materials and specific equipment used for the preparation and conditioning:

The tradition requires the use of copper bowls in a tin plate (in accordance with regulations). They allow a more gradual diffusion of heat. Wooden tools (tools and shelves for the maturation process) are used to foster the development of microbial flora which give the product its unique nature. Indispensable clay molds are needed to give the shape and the zesty lemon flavor. Currently, tools are also used in most modern materials and equipment to comply with standards. Description of the local processing storage and aging: The processing premises must ensure that hygiene is a top priority while ensuring that there is sufficient activity in the microbial flora which is responsible for milk processing. Local to mature: they must provide sufficient sanitary and hygiene conditions together with suitable temperature, humidity and ventilation conditions. Seasoning: Seasoning is absent. Characteristics of the finished product: The finished product is lemon-shaped and weighs 100-150 grams. Contains fresh pasta and is white in color with a lemon flavor. Used mainly as a dessert or as an alternative to sorbet. Production area: Province of Pesaro and Urbino, particularly in the valley of Metauro. Production Calendar: It is produced from April to September. Notes: Power: extensive grazing, forage, cereal mixes and legumes.

The product can be traced all the way back to medieval times. It is mentioned in the list of goods from the book of Bartholomew Scapa, who was the cook for the Pope in the sixteenth century. It was rediscovered at a medieval dinner that was organized in Mondavio (PU). The lemon-shaped cheese has already been identified in Regional Council Resolution No. 2985 of 30/11/1998 as a milk-based product with traditional characteristics, in implementation of Article 8 of Legislative Decree No 173/98. Source: Official Gazette of the Marche Region. Year XXXIII, n


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