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Cheese from Italy, Sicilia
Raw goat milk, chilled evening milk with warm morning milk, is set in a wooden vat at about 37 °C with lamb or kid paste rennet in about 45 minutes. The curd is broken to lentil size, worked by hand in a wooden bowl (cisca) to drain, shaped into balls of about 300 g, sealed in hot whey and dry-salted once. It is sold fresh, with no ripening.
| Raw whole goat milk, from the chilled evening milking and the warm morning milking | [pat-sheet][onaf-sheet] |
| Lamb and/or kid paste rennet | [pat-sheet][onaf-sheet] |
| Fine salt | [pat-sheet][onaf-sheet] |
| Black peppercorns or chilli flakes (optional) | [pat-sheet][onaf-sheet] |
| Starter | No culture is added; the curd forms through the raw milk's natural microflora, with lamb or kid paste rennet (PAT sheet) |
Total time across the recorded steps: 45 min
What changes: Lamb or kid paste rennet sets the goat milk at 37 °C in about 45 minutes
The milk is warmed in a cauldron and poured into a wooden tina; ONAF adds a rest of 5–30 minutes after setting.
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
Raw goat milk, chilled evening milk with warm morning milk, is set in a wooden vat at about 37 °C with lamb or kid paste rennet in about 45 minutes. The curd is broken to lentil size, worked by hand in a wooden bowl (cisca) to drain, shaped into balls of about 300 g, sealed in hot whey and dry-salted once. It is sold fresh, with no ripening. Made in 5 steps over 45 min. The longest step, set in a wooden vat, takes 45 min (Regione Siciliana 2018) and runs at 37 °C (Regione Siciliana 2018).
| Main step | 45 minReported[pat-sheet][onaf-sheet] | Set in a wooden vat |
|---|---|---|
| Temperature | 37 °CReported[pat-sheet][onaf-sheet] | Set in a wooden vat |
The fresh counterpart of the Sicilian formaggiu ri capra; the PAT sheet sets them apart by shape (ball against cylinder), weight (300 g against 3 kg), salting and age (fresh against three months).
Raw-milk cheese sold with no ripening; ONAF says it keeps only a few days chilled. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
The PAT sheet says the origins of this cheese go back to the 11th century BC, citing Homer on a drink of grated goat cheese, and cites Aristotle and Varro on goat milk and goat cheese. It says the method is described in Carmelo Campisi's 1933 book on Sicilian sheep and pecorino.
