Roman Cheese

[Carlton Bach]

A fairly wide variety. I'll check details later, but it appears that goat and sheep as well as cow milk were used to make cheese, with the curd drained and pressed into pottery moulds (hence 'formaticum', from where we get the modern fromaggio and fromage), then salted and dried or smoked. Roman cheeses apparently were mostly on the portable side, not like our monster cheesewheels, but there are mentions of very large ones.

I haven't seen any surviving recipes, though.