Overview

Moretum was not a banquet dish. It was a stone-ground herb cheese, pounded by hand in a mortar by early-rising farmers before heading to the fields. Its name literally means “something from the mortar.” It combines sharp cheese, garlic, herbs, olive oil, and vinegar into a paste—simple, pungent, sustaining.

Cooking Method

Ingredients:

• Aged sheep’s cheese
• Fresh garlic
• Parsley
• Celery leaves or arugula
• Coriander seeds
• Olive Oil
• Red Wine Vinegar
• A pinch of salt

Method:

• Grind herbs and garlic together in a mortar (or food processor if you must).
• Crumble cheese and add to the herbs, pounding into a thick paste.
• Add olive oil and a splash of vinegar until spreadable.
• Add salt.
• Serve with rustic bread.

Historical & Cultural Notes

The Moretum poem, found in the Appendix Vergiliana, describes a poor farmer making this spread in the dark. It is a glimpse into rural Roman life, far from emperors and orators. The ingredients reflect Roman ideals: nothing wasted, everything local, bold flavor from simple things.

The act of grinding in a mortar wasn’t just culinary—it was ritual, rhythmic, almost sacred. Some versions added pine nuts or used herbs like rue and savory. Modern recreations often blend goat cheese with basil, but the original had edge—bite.

Memory Thread

The sacred is sometimes simple—made by calloused hands, and someone whispering thanks to the gods of the field before breaking bread.