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Cheese from Italy, Calabria
Raw milk of the native Nicastrese goat is set with kid paste rennet made by the shepherds, with no starter added. The curd is broken to rice-grain size, pressed by hand into rush baskets and salted once with dry salt. Most cheeses are eaten after about 20–30 days; a few are kept six months or more for grating. Made in 6 steps over 20 days. The longest step, dry, then ripen on shelves, takes at least 20 days (ONAF (national organisation of cheese tasters)). Salt is 2.1–2.3 % (Di Trana A 2022). Lactococcus lactis and Lactobacillus plantarum, L. casei and L. brevis do most of the fermenting.
| Main step | at least 20 daysReported[onaf-sheet][ditrana2022] | Dry, then ripen on shelves |
|---|---|---|
| Temperature | 27–34 °CReported[onaf-sheet] | Set with kid paste rennet |
| Salt | 2.1–2.3 %Measured[ditrana2022] | Dry, then ripen on shelves |
| Raw whole goat milk · Nicastrese breed, grazed on Mediterranean scrub; evening and morning milk mixed[ditrana2022][onaf-sheet] |
| Kid paste rennet · Made by the shepherds and diluted in warm water[ditrana2022][onaf-sheet] |
| Fine salt · Rubbed on dry, once[ditrana2022][onaf-sheet] |
| Starter: none; no starter culture is added |
Total time across the recorded steps: 20 days
What changes: Starting material: raw milk from Nicastrese goats, two milkings mixed
The evening milk is kept at room temperature, or overnight in buckets hung outside the fold (ONAF). Output: raw goat milk from the evening and morning milkings.
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 raw-milk goat cheese tied to one native breed, the Nicastrese. No starter is added, the curd is not cooked and it is salted only once.
Made from raw milk with no starter. In one study of 60-day-old cheeses, E. coli and Listeria were not found in any sample.
Every number is labelled with how it is known. How this atlas is made
Nicastro, now part of Lamezia Terme, was a Byzantine town at the foot of Monte Reventino. Local accounts show the cheese has been made there for at least 25 years. Two studies (2018 and 2021) described its microbes and its seasonal changes.
