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Cheese from Italy, Sicilia
Raw whole cow milk, sometimes mixed with sheep or goat milk, is set at 35 °C in a wooden vat with lamb paste rennet, broken to rice-size grains and packed by hand into rush baskets. The filled baskets are dipped in hot whey at 80 °C and drained on a sloping board. Cheeses for ageing are then dry-salted twice, ten days apart. It is sold fresh as unsalted tuma or once-salted primosale, or ripened for months as secondosale and stagionato.
| Raw whole cow milk, sometimes mixed with sheep and/or goat milk | [pat-sheet][onaf-sheet] |
| Lamb paste rennet | [pat-sheet][onaf-sheet] |
| Fine sea salt | [pat-sheet][onaf-sheet] |
| Black peppercorns or chilli flakes | Optional, added to the curd at moulding[pat-sheet][onaf-sheet] |
| Starter | No culture is added; the curd forms through the natural microflora of the milk (ONAF sheet) |
Total time across the recorded steps: 18 days
What changes: Lamb paste rennet goes into the warmed raw milk in a wooden vat
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, sometimes mixed with sheep or goat milk, is set at 35 °C in a wooden vat with lamb paste rennet, broken to rice-size grains and packed by hand into rush baskets. The filled baskets are dipped in hot whey at 80 °C and drained on a sloping board. Cheeses for ageing are then dry-salted twice, ten days apart. It is sold fresh as unsalted tuma or once-salted primosale, or ripened for months as secondosale and stagionato. Made in 7 steps over 18 days. The longest step, dry-salt twice, takes 10 days (ONAF (national organisation of cheese tasters)).
| Main step | 10 daysReported[onaf-sheet] | Dry-salt twice |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Warm the milk and set with lamb rennet |
The filled baskets are scalded in 80 °C whey. One make is sold at four ages under different names, from unsalted tuma to stagionato.
Made from raw milk with no added starter. Fresh tuma is not salted, and primosale is salted once and is only 8–10 days old. Secondosale (2–4 months) and stagionato (over 4 months) are salted twice and aged longer. ANSES, the French food safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
Gabella rent contracts from the 1400s list it as part of the rent, and a 1412 price list names it "cacio vacchino" (PAT sheet and ONAF).
