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Cheese from Italy, Campania
Raw goat milk is set with kid rennet at room temperature straight after milking, drained in wicker baskets and dried for a few days. The small cheeses, with no salting recorded, then age 6–12 months, sometimes two years, in closed terracotta or glass jars, while surface moulds are cleaned off. Only one family still makes it. Made in 5 steps over 6.1 months – 2 years. The longest step, age in closed jars, takes 6 months – 2 years (ONAF technical sheet). Lactic acid bacteria of the raw goat milk does most of the fermenting.
| Main step | 6 months – 2 yearsReported[onaf-sheet][pat-sheet] | Age in closed jars |
|---|
| Raw whole goat milk · From goats grazing semi-wild pasture; each of the two daily milkings is made up separately[onaf-sheet] |
| Kid rennet paste · Made by the shepherds[onaf-sheet][pat-sheet] |
| Salt, possibly none · No salting is recorded; the ONAF sheet says it is not salted but marks this as uncertain[onaf-sheet] |
| Starter: none added; raw milk and kid rennet paste |
Total time across the recorded steps: 6.1 months – 2 years
What changes: Goat milk fresh from milking is set with kid rennet at room temperature
The milk is set as soon as it is milked, without heating. Output: curd.
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
Casuforte is set at room temperature, with no salting recorded, and aged up to two years in jars, yet its paste stays soft and creamy. The nearby caprino conciato is salted, washed with oil and vinegar and coated with thyme before jarring.
A raw-milk cheese aged for months, possibly without salt. No safety study of it was found.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says its making is recorded since pre-Roman times and is cited in many gastronomy and travel books. Goat herding has been abandoned locally, and one family keeps the hand-made tradition.
