Moretum – Roman Herbed Cheese Spread from Antiquity

Moretum – Roman Herbed Cheese Spread

Course: Gustum (Appetizer)
Origin: Ancient Rome
Served: Cold
Event: Push for Pennsic 2004 – Early Roman Feast

Historical Background

Moretum was a common Roman dish combining fresh herbs, garlic, cheese, vinegar, and olive oil. The recipe appears in a short Latin poem once attributed to Virgil, describing a farmer preparing this flavorful spread as part of his daily breakfast. Its name likely comes from the mortar used to pound and mix the ingredients.

Did You Know?
The Moretum poem details the rustic preparation of this dish and includes an ode to garlic. It offers a vivid look into the humble meals of rural Romans.

For an English translation of the Moretum poem, see the Poetry in Translation version here.

Modern Interpretation

This version uses pecorino romano and fresh herbs like coriander and celery leaf to evoke the original blend. It’s simple, pungent, and perfect with bread.

Ingredients

• ½ head garlic (approx. 10 cloves)
• 3½ oz. pecorino romano cheese
• 1 small bunch fresh coriander (cilantro)
• 1½ stalks celery, with leaf
• 1 tsp salt
• 1 tbsp white wine vinegar
• 1 tbsp olive oil

Instructions

1. Peel and roughly chop the garlic.
2. Grate the cheese and chop the herbs and celery.
3. Combine all ingredients in a food processor or mortar and pestle.
4. Blend or mash until smooth and well combined.
5. Serve with crusty bread at room temperature.

Sources

• “Moretum” (Latin poem) – Poetry in Translation
• Additional reference: Apicius – De Re Coquinaria

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🍷 Want more recipes from this feast?

Explore the other dishes served at the Early Roman Feast – Push for Pennsic, July 9–11, 2004:

• Cucumeres (Braised Cucumber)
• Lucanicae (Grilled Sausages)
• Epityrum (Olives)
• Piadina (Flatbread)
• Petaso paro Mustacei (Smoked Ham with Sweet Wine Cakes)
• Erebinthoi Knakosymmigeis (Chickpeas with Saffron)
• Krambe (Roman Cabbage)
• Itria (Sesame Seed Biscuit)
• Basyniai (Fig and Walnut Cakes)