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Cheese from Italy, Basilicata
Raw milk from grazing Podolica cows is set with calf or kid paste rennet in a wooden vat. The curd sours for 4–5 hours under hot whey and the previous day's whey starter, then is stretched in boiling water and shaped by hand into a pear-shaped cheese. After brining it ripens for months, or for years in the largest forms, in cellars or caves. Made in 10 steps over 6.1 months – 5 years. The longest step, ripen in a cellar or cave, takes 6 months – 5 years (Di Trana A. et al. 2023). Lactobacilli, which make up 94.19–100 % of the bacteria in the ripened cheese and Streptococci and lactobacilli of the wooden-vat biofilm (94.74–99.70 % of its bacteria), which seed the milk do most of the fermenting.
| Main step | 6 months – 5 yearsReported[ditrana2023][slowfood-cpl] | Ripen in a cellar or cave |
|---|---|---|
| Temperature | 35–38 °CSet[alsia-cacio] | Filter and warm the milk |
| Raw cow milk · From Podolica cows or their crosses, or from cows at pasture; filtered[alsia-cacio][ditrana2023] |
| Calf or kid paste rennet · Kid rennet gives the most piquant cheese[alsia-cacio] |
| Whey starter (cizza) · Whey kept from the previous day's make[alsia-cacio] |
| Salt (saturated brine)[alsia-cacio] |
| Starter: whey starter (cizza) from the previous day's make, plus the lactic bacteria living in the wooden vat |
Total time across the recorded steps: 6.1 months – 5 years
What changes: Raw Podolica milk is filtered and warmed over a wood fire
Output: warm raw 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
Made only from the raw milk of the grazing Podolica breed, in wooden vats whose biofilm seeds the milk. It ripens far longer than most caciocavallo, up to 4–5 years for large forms.
Made from raw milk. In a study of four dairies the only undesirable bacteria found were coagulase-positive staphylococci.
Hazards the sources name: Coagulase-positive staphylococci (the only undesirable group detected in four dairies).
Every number is labelled with how it is known. How this atlas is made
The ALSIA sheet cites the 1811 statistical survey of the Kingdom of Naples among its historical records. The Podolica, once the main cattle breed of southern Italy, is down to about 25,000 animals. The Slow Food Presidium was set up with ANFOSC, the association of pasture cheesemakers.
