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Cheese from Italy
Caciotta is a small, soft-to-semi-soft Italian table cheese, mostly made from pasteurised cow milk, sometimes mixed with ewe milk. The milk is soured with thermophilic starter, set with calf rennet, moulded without cooking and brined. It ripens about two weeks for the fresh kind or up to two months for the aged kind, with its surface washed in brine. Made in 7 steps over 30 days. The longest step, ripen and wash with brine, takes 30 days (Calasso M. et al. 2020) and runs at 9 °C (Calasso M. et al. 2020). Salt is 37 % (Calasso M. et al. 2020). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis do most of the fermenting.
| Main step | 30 daysReported[calasso2020] | Ripen and wash with brine |
|---|---|---|
| Temperature | 9 °CReported[calasso2020] | Ripen and wash with brine |
| Salt | 37 %Reported[calasso2020] | Brine |
| Acidity | pH 5.3Measured[calasso2020] | Rest in the moulds while the curd sours |
| Cow milk, pasteurised · In the study batch, milk with 3.6 % fat, 3.3 % protein and pH 6.6[calasso2020] | |
| Thermophilic starter (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis)[calasso2020] | |
| 35 ml per 100 litres of milk | Liquid calf rennet[calasso2020] |
| Salt (brine)[calasso2020] | |
| Starter | thermophilic culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis) |
Total time across the recorded steps: 30 days
What changes: The milk is pasteurised, then cooled to blood warmth
Output: pasteurised milk, cooled at once to 37 °C.
Microbes at work in this step
heat kills the raw milk's mesophilic bacteria
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
Caciotta is a name for a style, not a protected cheese. It is small, soured with thermophilic starter, uncooked and brine-salted, and is eaten young, from two weeks to two months.
Most caciotta is made from pasteurised milk. In the study batch, heat treatment at 71 °C for 15 s killed the raw milk's mesophilic bacteria before the starter went in.
Every number is labelled with how it is known. How this atlas is made
Caciotta is made in almost every Italian region; Italian production is about 23,000 tonnes a year (Assolatte figure quoted by Calasso 2020).
