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Cheese from Italy, Lazio
Raw cow milk from Ciociaria herds is warmed to 36–38 °C and set with calf rennet and a whey starter. The curd is broken with a lyre-shaped tool and left to sour until it stretches, then stretched with near-boiling water and shaped by hand into small pears. They are eaten fresh within two days, or hung in a cool, airy room for about 10 days until a thin waxy skin forms. Made in 5 steps over 10 days. The longest step, hang to wither (appassita), takes 10 days (ARSIAL (Lazio regional agency for agricultura…) and runs at 10–12 °C (ARSIAL (Lazio regional agency for agricultura…). Lactic acid bacteria of the whey starter and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, dominant in Scamorza Altamurana, a Puglia scamorza made with a carried-over whey starter do most of the fermenting.
| Main step | 10 daysSet[arsial-supino][onaf-supino] | Hang to wither (appassita) |
|---|---|---|
| Temperature | 10–12 °CSet[arsial-supino][onaf-supino] | Hang to wither (appassita) |
| Raw whole cow milk · From Ciociaria herds, delivered to the dairy within 24 hours of the first milking[arsial-supino][onaf-supino] |
| Whey starter (siero-innesto) · Added while the milk sets[arsial-supino][onaf-supino] |
| Liquid calf rennet[arsial-supino][onaf-supino] |
| Near-boiling water · At least 55 °C, for stretching[arsial-supino][onaf-supino] |
| Salt · Sea salt worked in while stretching, or brine[arsial-supino][onaf-supino] |
| Starter: whey starter (siero-innesto) added during coagulation |
Total time across the recorded steps: 10 days
What changes: Calf rennet and a whey starter go into raw cow milk at 36–38 °C
Output: curd.
Microbes at work in this step
the whey starter brings lactic bacteria
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
It is a small scamorza of about 300 g made from raw milk with a whey starter. Instead of being eaten fresh it is often hung for about 10 days in a cool, airy room, which dries it and gives it a thin waxy skin.
The milk is raw. Fresh cacetti are kept at 4 °C and eaten within 48 hours. The UK NHS advises that soft cheese made from unpasteurised milk be cooked until steaming hot for people at risk, because of Listeria.
Hazards the sources name: Listeria monocytogenes, a risk in fresh soft cheese made from unpasteurised milk.
Every number is labelled with how it is known. How this atlas is made
The cheese dates from the early 1800s. Craft cheesemaking in Supino is recorded from 1940, when a maker began heating milk in a copper cauldron (callaro) set over an old wood-fired brick kiln; three generations have kept the method since.
