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Cheese from Italy, southern Apennines
Raw cow milk, sometimes thermised, is set with calf or kid rennet paste at 36–38 °C. The broken curd sours for 4–10 hours until a piece stretches in near-boiling water, then is spun and moulded by hand into an oval or a cone. After at least 6 hours in brine the cheeses are tied in pairs and hung over poles to ripen for at least 30 days. Made in 7 steps over 30 days – 31 days. The longest step, tie in pairs and hang to ripen, takes at least 30 days (European Commission 2024). Lactic bacteria of the raw milk and of the natural whey starter, which sour the curd before stretching does most of the fermenting.
| Main step | at least 30 daysSet[silano-sd2024][silano-disc] | Tie in pairs and hang to ripen |
|---|---|---|
| Temperature | up to 58 °CSet[silano-sd2024][silano-disc] | Collect raw cow milk |
| Raw cow milk · May be thermised at the dairy up to 58 °C for 30 seconds; at least half of the cows' feed dry matter comes from the area[silano-sd2024] |
| Calf or kid rennet paste · Kid rennet is the main kind and is credited with the sharp taste of old cheeses[silano-disc] |
| Natural whey starter · Optional; must be made in the same dairy[silano-disc] |
| Salt (brine)[silano-disc] |
| Starter: natural whey starter from the same dairy, or none |
Total time across the recorded steps: 30 days – 31 days
What changes: Raw cow milk is used as it is or warmed briefly at up to 58 °C
Output: raw or lightly thermised 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 PDO caciocavallo of the southern Apennines. Unlike Podolico caciocavallo it is not tied to one breed of cow, and unlike many stretched-curd cheeses it needs raw or only thermised milk and at least 30 days hanging in pairs.
Made from raw or briefly thermised milk; pasteurisation is not allowed. The cheese must ripen at least 30 days before sale.
Every number is labelled with how it is known. How this atlas is made
An 1811 survey of Calabria for the Napoleonic government already praised the local caciocavalli. On the Sila plateau, before cows were kept in stalls, herders made it only in spring and summer in small wooden huts called vaccarizzi. The name comes from hanging the cheeses in pairs astride a pole.
