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Cheese from Italy, Calabria
A raw-milk sheep-and-goat cheese from the Ionian side of Reggio Calabria, made entirely by hand. Evening and morning milk is set at 30–35 °C with a kid rennet paste the shepherds make themselves, in about an hour; the curd is broken to rice size, pressed by hand, packed into rush baskets and dry-salted next day. It ripens 4 to 10 months in cool, dry rooms.
| Raw whole sheep and goat milk from local breeds, mostly grazed | Proportions vary and are not set[pat-sheet][onaf-sheet] |
| Kid rennet paste | Made by the shepherds from the milk curd found in the kid's abomasum, with salt or vinegar; diluted in warm water before use[pat-sheet][onaf-sheet] |
| Salt | Dry-salted[pat-sheet][onaf-sheet] |
| Starter | none; the milk's own flora |
Total time across the recorded steps: 4 months – 10 months
What changes: Starting material: raw sheep and goat milk, filtered into the vat
Raw evening and morning milk is poured through a fine sieve into the vat.
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
A raw-milk sheep-and-goat cheese from the Ionian side of Reggio Calabria, made entirely by hand. Evening and morning milk is set at 30–35 °C with a kid rennet paste the shepherds make themselves, in about an hour; the curd is broken to rice size, pressed by hand, packed into rush baskets and dry-salted next day. It ripens 4 to 10 months in cool, dry rooms. Made in 7 steps over 4 months – 10 months. The longest step, ripen in cool, dry rooms, takes 4–10 months (ONAF (Organizzazione Nazionale Assaggiatori F…). The raw milk's own natural microflora; no culture is added does most of the fermenting.
| Main step | 4–10 monthsReported[onaf-sheet] | Ripen in cool, dry rooms |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet][onaf-sheet] | Set with kid rennet paste |
Made from mixed sheep and goat milk, set with a rennet paste the shepherds make from the milk curd in kid stomachs, and worked entirely by hand. The curd is cooled and pressed under the whey before it goes into the baskets.
The regional file names raw milk, tinned copper vats and wooden tools as the main risks, with Staphylococcus aureus among the hazards. It asks for milk checks, good hygiene and a visual check of every finished cheese.
Hazards the sources name: Staphylococcus aureus, named in the regional file as a raw-milk risk to control.
Every number is labelled with how it is known. How this atlas is made
ONAF's sheet says the origins lie in a fairly remote past and the techniques are almost unchanged. It says making cheese from sheep and goat milk is the main living of farm families in the area.
