the caprino 'presamico' of Supino is produced with cow's milk. In the past, it was produced with goat's milk or mixed goat and cow's milk but, over time, and mainly because of the desertion of goat breeding in the mountainous areas, this cheese has passed to being made only with cow's milk, keeping the same name. It is a fresh cheese, which doesn't undergo the maturation stage, featuring a soft, compact white paste. No rind and the pieces are around 250 gm with a diameter of 8-12 cm. It is a table cheese to be eaten very fresh marked by a sweetish flavour with little salt; it is particularly suitable in low calorie diets. The caprino presamico of Supino can be aromatised with the addition of herbs and spices like basil, oregano, thyme, chives, rocket, spontaneous edible herbs, green pepper, chilli pepper etc. It is produced with cow's milk from the morning milking and comes from the farms of Ciociaria. On arrival in the dairy, the milk is weighed, refrigerated at 0/+4°C for a few hours or sent directly for processing. This is of the rennet type. The milk is pasteurised for a few seconds and collected at a temperature of 65°C in the steel multi-purpose tanks or copper boiler and heated to 32-37°C to create the ideal conditions for the coagulation. Liquid calf rennet is added and coagulation awaited, which generally occurs in 30 minutes. The curd is then broken with the wire cutter or wooden curd-breaking knife until the dimensions of the coagulate required are reached i.e. like a walnut/hazelnut. The curds are then removed from the boiler manually and put into plastic or wooden moulds for the shaping and bleeding. Once this stage is over (12-24 hours), the cheese is salted dry or in brine. For caprino presamico aromatised in the coagulation stage, the herbs and spices required are added (basil, oregano, thyme, chives, rocket, spontaneous edible herbs, green pepper, chilli pepper etc.).
The materials used for the production of caprino 'presamico' (di milk vaccino) di Supino cheese are: recipients for transporting the milk, refrigerator for the milk, copper and/or steel boiler, metal or wooden curd-breaking knives, and wooden or plastic moulds for the shaping.
The rooms used for the production of the cheese are the milk storage room, dairy where the milk is processed and the storage unit.
Traditional features of the production process
Use of copper boiler and wooden moulds.
Traditional history of product
Nestling on the eastern slopes of the Lepini Mountains, arranged like a long balcony, Supino overlooks the Sacco valley. The area, dotted with woods and evergreen pastures, is full of dairy farms whose milk is the basis for tasty products. In particular, the caprino cheese of Supino has been obtained from cow's milk for more than 30-40 years. Thus named because it was produced with goat's milk or mixed goat and cow's milk in the past. Following the loss of goat farms in the mountainous areas, this cheese has been made with only cow's milk. The cheese is the result of the historic Ciociaria tradition handed down from generation to generation. Craftsman dairy production has been reported since 1940, when Eugenio Marchioni started his business in Supino with a wood furnace of bricks where he placed a large copper 'callaro' (container) to heat the milk. Since then, with ups and downs caused by the economic depression of the 1950s, three generations have maintained the processing and preparation methods of the products unchanged.