Description
A traditional Roman herb and cheese paste made by mixing fresh cheese, herbs, garlic, olive oil, and vinegar at room temperature.
Technical
The mixture is acidified by vinegar to a pH of about 4.3–4.6, which inhibits spoilage bacteria and allows mild lactic acid fermentation by lactic acid bacteria present in the cheese and herbs. The low water activity of the paste further limits microbial growth, while the olive oil provides a protective emulsion that helps preserve the volatile aromatic compounds from the herbs.
Science
Primary Reaction
Acidification and mild lactic acid fermentation of lactic acid bacteria present in cheese and herbs
Sensory Profile
Aroma ()
herbaceousgarlicyacidicnuttycheesyearthybrightpungentfreshoily