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Cheese from Italy, Campania
Made in 5 steps over 3 months. The longest step, ripen, takes 3 months (ONAF).
| Main step | 3 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (mixed breeds, many Podolica), raw, whole; evening and morning milk |
| Starter: cizza: whey from previous makes acidified at room temperature, about 10% added to the scotta |
Total time across the recorded steps: 3 months
What changes: Raw whole cow milk goes into the vat
C (mixed breeds, many Podolica), 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- or cellar-aged caciocavallo whose curd ripens in ricotta whey spiked with soured whey (cizza). Summer milk gives the best cheese.
Every number is labelled with how it is known. How this atlas is made
