Description
Ancient Greek and Roman cheese making involved the use of rennet to coagulate milk.
Technical
The process utilized rennet from the stomach lining of young animals or plant-based rennet from cardoon thistle to coagulate milk, which was then heated to around 30-40°C to create a suitable environment for bacterial growth and coagulation. The curdling process took around 30-60 minutes, depending on the type of milk and the desired level of coagulation.
Science
Primary Reaction
Coagulation
Sensory Profile
Aroma ()
EarthyNuttyGrassyMilkyFermented
Origin & History
Civilization
Ancient Greeks and Romans
Era
Ancient era