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Cheese from Italy
Cylinder 20–22 cm across, 9–11 cm high, 3.2 kg (±12 %); smooth washed straw-to-ochre rind (not edible if waxed). Made in 6 steps over 31 days – 32 days. The longest step, ripen, then wash the forms before sale, takes at least 30 days (Documento unico 'Caciottone di Norcia' 2024). Salt is 16–21 % (Documento unico 'Caciottone di Norcia' 2024). Streptococcus thermophilus and Lactobacillus do most of the fermenting.
| Main step | at least 30 daysSet[eu-application][onaf-sheet] | Ripen, then wash the forms before sale |
|---|---|---|
| Temperature | 70–73 °CSet[eu-application][onaf-sheet] | Pasteurise the mixed milk and inoculate |
| Salt | 16–21 %Set[eu-application][onaf-sheet] | Brine 24–36 h at 16–21 °Bé, or dry-salt |
| pasteurised cow milk 90–95 % + pasteurised ewe milk 5–10 % |
| Starter: defined-culture (direct inoculation of streptococci and lactobacilli) |
Total time across the recorded steps: 31 days – 32 days
What changes: The mixed milk is pasteurised at 70–73 °C and inoculated
Output: inoculated milk.
Microbes at work in this step
heat kills wild flora; starter added
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
Pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
PGI application published OJ C/2024/1985 (6.3.2024); registered 2024. Larger than the usual Umbrian caciotta, hence 'caciottone'.
