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Cheese from Italy, Campania
Made in 6 steps over 25 min – 30 min. The longest step, set the curd, takes 25–30 min (ONAF) and runs at 36–38 °C (ONAF).
| Main step | 25–30 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 36–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (mainly Bruna), raw, whole; evening and morning milk |
| Starter: whey starter (regional sheet) |
Total time across the recorded steps: 25 min – 30 min
What changes: Raw whole cow milk goes into the vat
C (mainly Bruna), raw, whole; evening and morning 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
Cave-aged Irpinian caciocavallo; cave microclimate and microflora shape its aroma. Best made in spring and summer.
Every number is labelled with how it is known. How this atlas is made
