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Cheese from Italy, Campania
Whole cow milk, mainly from Pezzata Rossa cattle, is warmed to 37–38 °C and set with calf rennet in a wooden vat. The hazelnut-size curd is cooked twice with whey heated to 90 °C, soured about 3 hours with sour whey from the day before, then stretched in boiling water into 2.5 kg globe-shaped forms with a small head. They are brined 24 hours, tied in pairs and hung to ripen.
| Whole cow milk from small and medium local farms, mainly Pezzata Rossa (Simmental) cattle | [asl-sheet][onaf] |
| Calf rennet, paste or liquid | [asl-sheet] |
| A small amount of sour whey from the previous day's make | [asl-sheet] |
| Salt (brine) | [asl-sheet] |
| Raffia | Ties the forms in pairs for hanging[asl-sheet][onaf] |
| Starter | sour whey from the previous day's make |
Total time across the recorded steps: 28 h
What changes: Calf rennet goes into the warm milk in a wooden vat
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
Whole cow milk, mainly from Pezzata Rossa cattle, is warmed to 37–38 °C and set with calf rennet in a wooden vat. The hazelnut-size curd is cooked twice with whey heated to 90 °C, soured about 3 hours with sour whey from the day before, then stretched in boiling water into 2.5 kg globe-shaped forms with a small head. They are brined 24 hours, tied in pairs and hung to ripen. Made in 8 steps over 28 h. The longest step, firm and brine, takes 24 h (ASL Avellino). In a related product, the natural whey starter of cow's milk used for caciocavallo in two Campania dairies (a 2022 study; this cheese's own starter was not tested), culture found Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Enterococcus faecium, and sequencing found mostly Streptococcus (read as S. salivarius) with some Lactococcus lactis does most of the fermenting.
| Main step | 24 hReported[asl-sheet] | Firm and brine |
|---|---|---|
| Temperature | 37–38 °CReported[asl-sheet] | Warm the milk and set with calf rennet |
A plateau caciocavallo whose curd is cooked twice with whey heated to 90 °C and soured with the previous day's whey before stretching. Older accounts tie it to spring making with Podolica and Marchigiana cattle.
The curd is cooked with whey at 90 °C and stretched in boiling water, then brined 24 hours.
Every number is labelled with how it is known. How this atlas is made
The cheese was once made only in spring and summer, with Podolica or Marchigiana cattle or their crosses that also worked the fields. Copper boilers over wood fires were used in rooms kept for this work only at that time of year.
