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Cheese from Italy, Campania
Raw whole cow milk from a single milking is set with liquid calf rennet at 36–37 °C. The curd is broken to corn or rice size, packed by hand into small rush baskets and drained until the next day, then dried, wrapped in parchment and sold at once or after a few days. Each cheese weighs only 20–50 g.
| Raw whole local cow milk from one milking | [onaf-sheet] |
| Liquid calf rennet | [onaf-sheet][pat-sheet] |
What changes: Liquid calf rennet goes into raw cow milk warmed to 36–37 °C
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
Raw whole cow milk from a single milking is set with liquid calf rennet at 36–37 °C. The curd is broken to corn or rice size, packed by hand into small rush baskets and drained until the next day, then dried, wrapped in parchment and sold at once or after a few days. Each cheese weighs only 20–50 g.
| Temperature | 36–37 °CReported[onaf-sheet] | Filter and warm the milk, then add rennet |
|---|
One of the smallest Italian rennet cheeses, single-portion and basket-moulded, sold almost at once wrapped in parchment rather than ripened.
Made from raw whole cow milk and sold fresh or after a few days in cool, dry rooms or conditioned cells, so it is a very young raw-milk cheese. The sheets give no pH, salt or other safety figures. An official-sampling review of the Sorrento Peninsula's cheeses found E. coli in 3 of 4 samples of caciotta canestrata and traced it to the wicker baskets, which were replaced with plastic. The CDC names Listeria and other germs as general risks of cheese made from raw milk.
Hazards the sources name: E. coli in 3 of 4 official samples of caciotta canestrata from the Sorrento Peninsula; the source of contamination was traced to the wicker baskets, since replaced with plastic; Enterococci, some isolates carrying virulence genes, in raw-milk Caciotta, Caciocavallo and Scamorza from two Italian dairies made with natural cultures (related cheeses, not this cheese).
Every number is labelled with how it is known. How this atlas is made
Named for the small wicker or rush baskets (canestri) it is moulded in; made by the same method for at least 25 years, as PAT listing requires.
