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Cheese from Italy, Basilicata
A hard cheese of 70–90 % ewe milk and 10–30 % goat milk, set with lamb or kid paste rennet at 36–40 °C. The rice-size curd is pressed by hand into rush baskets, salted and dried at the farm for 30–40 days. It then ripens for at least 60 days in the fondaci, cool stone cellars of Moliterno, where the rind is rubbed with olive oil, vinegar or soot water. Made in 8 steps over 3.4 months – 3.7 months. The longest step, ripen in the fondaci of Moliterno, takes at least 2 months (European Commission 2024). Lactic bacteria of the raw milk, or a natural starter or selected local cultures added to thermised milk and Lactococci, lactobacilli and enterococci do most of the fermenting.
| Main step | at least 2 monthsSet[moliterno-sd2024][moliterno-disc] | Ripen in the fondaci of Moliterno |
|---|---|---|
| Temperature | 36–40 °CSet[moliterno-disc][moliterno-sd2024] | Set with lamb or kid paste rennet |
| 70–90 % | Whole ewe milk · Gentile di Puglia, Gentile di Lucania, Leccese, Sarda or Comisana sheep; raw or thermised[moliterno-sd2024] |
| 10–30 % | Whole goat milk · Garganica, Grigia Lucana, Maltese, Jonica, Camosciata or Rossa Mediterranea goats[moliterno-sd2024] |
| Lamb or kid rennet paste · Made from the dried stomachs of suckling lambs or kids, with 100–200 g of salt per kg of paste[moliterno-disc] | |
| Natural starter or selected local cultures · Only when the milk has been thermised[moliterno-disc] | |
| Salt · Dry salt or saturated brine[moliterno-disc] | |
| Olive oil, wine vinegar or soot water · Rind treatments during ripening[moliterno-disc] | |
| Starter | raw-milk flora; natural starter or selected local cultures if the milk is thermised |
Total time across the recorded steps: 3.4 months – 3.7 months
What changes: Starting material: ewe milk with a share of goat milk
Output: mixed raw or thermised milk.
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
A mixed ewe and goat cheese, unlike the all-ewe Canestrato Pugliese. Its mark is where it ripens, the fondaci of Moliterno, and it is the only canestrato whose rind may be treated with soot water.
Made from raw or thermised milk and ripened at least 60 days. A survey of ripening shelves and rinds found no Salmonella, Listeria monocytogenes, E. coli or S. aureus.
Every number is labelled with how it is known. How this atlas is made
Moliterno people have made and cured ewe cheese since at least the 1700s, the date of the first records. Mule trains once carried young cheese up from the Ionian coast to cure in the town's cellars. In 1906 one exporter alone shipped about 1,300 quintals of aged cheese, much of it to the United States.
