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Cheese from Italy, Campania
Made in 5 steps over 2 days – 3 days. The longest step, ripen, takes 2–3 days (ONAF).
| Main step | 2–3 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 85–90 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, (Cilentana), raw, whole; hand-milked, pastured |
| Starter: acid whey from the previous day |
Total time across the recorded steps: 2 days – 3 days
What changes: Raw whole goat milk goes into the vat
G (Cilentana), raw, whole; hand-milked, pastured
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
Heat-and-rennet set keeps both casein and whey proteins, so it is part cacio, part ricotta. Made all year.
Every number is labelled with how it is known. How this atlas is made
