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Cheese from Italy, Campania
Raw cow milk, traditionally from white Podolica-type cows, is set with lamb or kid rennet, and the curd is left to sour on a table for 4–10 hours until it stretches. It is spun in water at 90–95 °C, shaped into a pear with a small head, brined and hung in pairs over poles in smoke from wood or straw. It then ripens 60 days to over a year in cool rooms or caves and turns piquant. Made in 8 steps over 2 months. The longest step, ripen, takes at least 2 months (Regione Campania 2015). Lactic bacteria of the raw milk, which acidify the curd on the table does most of the fermenting.
| Main step | at least 2 monthsSet[campania-pat] | Ripen |
|---|---|---|
| Temperature | 36–38 °CReported[onaf-sheet] | Set with lamb or kid rennet |
| Raw whole cow milk · Traditionally from white-coated cows of Podolica stock[campania-pat][onaf-sheet] |
| Lamb or kid rennet[onaf-sheet] |
| Salt (brine)[onaf-sheet] |
| Wood or natural straw · For the smoke[campania-pat] |
| Starter: none; the curd sours with the milk's own lactic bacteria |
Total time across the recorded steps: 2 months
What changes: Starting material: raw whole cow milk in the vat
Output: raw whole cow milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The smoked form of the Campania caciocavallo. The cheeses are hung in pairs in wood or straw smoke, the old practice near the hearth that gave the cheese its name, before months of ripening.
Made from raw milk and ripened at least 60 days.
Every number is labelled with how it is known. How this atlas is made
The name comes from the old habit of hanging the cheeses in pairs, tied with a plant-fibre loop, astride wooden poles near the hearth, where they formed a skin and then ripened. The cheese is made across southern Italy, with many local forms.
