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Fermentation Atlas

Cheese from Italy, Campania

Caso maturo del Matese

Made in 5 steps over 6 months. The longest step, ripen, takes 6 months (ONAF) and runs at 8–15 °C (ONAF).

Key numbers
Main step6 monthsReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature8–15 °CReported[onaf][onaf-sheet][pat-sheet]Ripen

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
sheep milk, raw, whole; evening and morning milk

Total time across the recorded steps: 6 months

Start
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What changes: Raw whole sheep milk goes into the vat

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

S, raw, whole; evening and morning milk

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Long-aged ewe cheese finished by fermenting with aromatic herbs in sealed vessels; strong, piquant, very aged flavour.

Rind
Treated, rough, deep hazelnut, moist
Size
0.5–1.5 kg; 10–15 cm diameter

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Caso maturo del Matese' (id 1156)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Campania PAT sheetgov