Skip to main content
Support

Browse by category

All categories
Fermentation Atlas

Cheese from Italy, Campania

Casu musciu

Made in 5 steps over 15 days – 20 days. The longest step, ripen, takes 15–20 days (ONAF).

Key numbers
Main step15–20 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature35–37 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
sheep milk, (Bagnolese or Malvizza), raw, whole

Total time across the recorded steps: 15 days – 20 days

Start
Drag the bar or press Play

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 (Bagnolese or Malvizza), raw, whole

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

Coagulation and curd breaking happen in sealed milk cans on the way from pasture to dairy. Made April to August.

Rind
Thin, smooth, yellow, soft and moist
Size
1.0–1.5 kg; bulging cylinder, side 5–6 cm

History and sources

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

  1. [onaf] ONAF, scheda formaggio 'Casu Musciu' (id 1334)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Campania PAT sheetgov