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Fermentation Atlas

Cheese from Italy, Abruzzo

Caciofiore aquilano

Made in 5 steps over 32 days – 42 days. The longest step, ripen, takes 30–40 days (ONAF).

Key numbers
Main step30–40 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature36–37 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
sheep milk, raw, whole
Starter: optional whey or milk starter (thermophilic)

Total time across the recorded steps: 32 days – 42 days

Start
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What changes: Raw whole sheep milk goes into the vat

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

S, raw, whole

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Saffron-coloured ewe cheese set with wild-thistle flower rennet; becomes creamy through rennet proteolysis.

Rind
None when young, later thin and clean; cream to straw-yellow, possible light white mould; basket and reed-mat marks
Size
0.5–1.0 kg; Ø 13–15 cm, height 7–8 cm

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Caciofiore aquilano' (id 319)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Abruzzo PAT sheetgov