Cheese is everyone's favorite food. Not mine!

Today our program took us Casale of Martignano to show us how cheese is made. This farm is located on a volcanic lake in the country side of Rome. The Agriturismo of Martignano is famous for its honey and cheese production as well as a variety of fruits and vegetables. An agriturismo is a place that serves food to guests that was prepared from raw materials produced on the farm or locally.


The main types of cheeses made at this farm are: Fresh Caciotta, Ricotta, Caciofiore di Columella, and Cacioricotta. The purpose of today's field trip was to see how cheese is made. The owner of the Agriturismo made Caciotta Romana right in front of us. This is how you make cheese: 1. Heat up milk (sheep milk) to about 37*C. Sheep milk is used because they raise them on their farm. Sheep only eat grass and not prepared food, so this milk is healthier to consume than cow’s milk which is a lot fattier. 2. Add an enzyme, different for each cheese being produced, to coagulate the milk. 100 L of milk needs 30grams of enzyme for coagulation. Once the milk has harden and become jello-like, it is time to start cutting. The second enzyme that is left over in the pan after the hardening occurs is used to make ricotta. Ricotta means cooked twice. The milk is reheated to 80*C to make ricotta. The milk is stirred and cut, allowing the whey to drain off by forming lots of cheese curds. Smaller cubes are softer while larger cubes are harder. 4. When the whey removal process is finished, the warm curd is molded or shaped into a cheese.

We were allowed to shape the cheese being made. After seeing how cheese is made, it seems like such an easy process. I did not like cheese before going on this field trip, and now I like it less because now I know what is put into it, kind of gross.


At the end of the field trip we were allowed to taste all the cheeses that are made on this farm. They specialize in Caciotta fi Pecora Primo Sale, Cacio Alsietino, Cacio Taleggio, Formaggio Speziato, Fresh Ricotta, and Cooked Riccotta. I however reframed and enjoyed the other food that was offered. The farm was located on a beautiful private beach with lots of greenery. We all sat outside in the sun after lunch and enjoyed the gorgeous weather. Rome in the spring time is beautiful! I cannot wait to spend more days outside and enjoy the weather!

Some popular Italian cheeses:

Caciotta: Simple and rural cheeses from Italy that can be made from either a cow or sheep’s milk. These cheeses are soft and mild.

Mozzarella: This cheese is made from cow’s milk which turns out to be mild and delicate. Eating with tomato and basil, a caprese salad, is one of Italy’s most prized appetizers.

Parmigiano: Named after a town in Northern Italy called Parma. It is the most popular and used cheese throughout the world. It is used primarily as a topping on a pasta dish.

Ricotta: Cheese made from a cow or sheep’s milk. The best type of ricotta is firm, white, creamy, and mild with a bit of moisture. Ricotta is used primarily to make lasagna, but also as a cheese spread.