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Fermentation Atlas

Cheese from Italy, Sicilia

Cosacavaddu ibleoCosacavaddu Rausanu

Made in 6 steps over 2 months. The longest step, ripen, takes up to 2 months (ONAF).

Key numbers
Main stepup to 2 monthsReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature34 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, (mostly Bruna or Frisona, replacing Modicana), raw, whole
Starter: none added; wooden-tool biofilm

Total time across the recorded steps: 2 months

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

Step 1 of 6
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

C (mostly Bruna or Frisona, replacing Modicana), 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

Same cheese as Ragusano DOP but made outside the DOP rules; Hyblean cow caciocavallo, oil-coated.

Rind
Skin (fresh), clean or oil-treated; golden straw darkening to brown
Size
10–16 kg; square-section block with rounded corners

Variants

  • Fresco < 2 mo
  • Semistagionato 2–6 mo
  • Stagionato > 6 mo, piquant

History and sources

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

  1. [onaf] ONAF, scheda formaggio 'Cosacavaddu ibleo' (id 1217)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Siciliana PAT sheetgov