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Cheese from Italy, Abruzzo
Raw whole sheep milk, sometimes with goat milk and a little whey starter, is set at 36–37 °C with animal rennet or, locally, fig latex in 30–60 minutes. The curd is cut to maize-kernel size, ladled into rush or plastic baskets, lightly pressed and turned twice. The unsalted, very moist fresh cheese is eaten within 2 days.
| Raw whole sheep milk, with goat milk in some makes | [onaf-sheet] |
| Whey or milk starter carrying a thermophilic lactic flora (optional) | [onaf-sheet] |
| Animal rennet, preferably lamb or kid; or fig latex diluted in water | [onaf-sheet] |
| Rocket, pink pepper or chilli (flavoured versions) | [onaf-sheet] |
| Starter | optional whey or milk starter (thermophilic) |
Total time across the recorded steps: 1.5 h – 2 h
What changes: Raw sheep milk is filtered into the vat; a little whey starter may go in
The milk is filtered into the vat; whey or milk starter may be added to help acidification.
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 whole sheep milk, sometimes with goat milk and a little whey starter, is set at 36–37 °C with animal rennet or, locally, fig latex in 30–60 minutes. The curd is cut to maize-kernel size, ladled into rush or plastic baskets, lightly pressed and turned twice. The unsalted, very moist fresh cheese is eaten within 2 days. Made in 5 steps over 1.5 h – 2 h. The longest step, set with rennet or fig latex, takes 30 min – 1 h (ONAF (national organisation of cheese tasters)) and runs at 36–37 °C (ONAF (national organisation of cheese tasters)).
| Main step | 30 min – 1 hReported[onaf-sheet][abruzzo-atlante] | Set with rennet or fig latex |
|---|---|---|
| Temperature | 36–37 °CReported[onaf-sheet][abruzzo-atlante] | Set with rennet or fig latex |
A transhumance fresh ewe curd, unsalted and eaten within two days. Fig-latex coagulation still survives locally, and the name comes from the rush (giunco) baskets once used.
Made from raw milk and not salted when eaten at once; it is kept at about 4 °C and eaten within 2 days. CDC says raw milk can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella. It says children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk of serious illness. CDC says pregnant women, newborns, adults over 65 and people with weak immunity should avoid any cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
A food of transhumance, eaten fresh by shepherds moving flocks between Abruzzo and Apulia alongside long-keeping foods. Before plastic baskets it was packed in rush baskets, or in large wild gourd leaves.
