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Cheese from Italy, Sicilia
Ainuzzi are small Sicilian stretched-curd cheeses shaped by hand into deer, fallow deer and goats. Raw cow milk is set with lamb rennet at 37 °C, and the curd is left under a cloth for about a day to drain and sour. Strips of the soured curd are stretched in hot water, modelled into animals, firmed in cold water and briefly brined.
| Raw whole cow milk | The evening milking, filtered and kept overnight, warmed and mixed with fresh morning milk[pat-sheet][onaf-sheet] |
| Lamb rennet | [pat-sheet][onaf-sheet] |
| Hot water | 65–70 °C water added while breaking the curd; boiling or hot water for stretching[pat-sheet][onaf-sheet] |
| Saturated brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 25 h
What changes: Raw milk warmed to 37 °C is set with lamb rennet
Output: set curd.
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
Ainuzzi are small Sicilian stretched-curd cheeses shaped by hand into deer, fallow deer and goats. Raw cow milk is set with lamb rennet at 37 °C, and the curd is left under a cloth for about a day to drain and sour. Strips of the soured curd are stretched in hot water, modelled into animals, firmed in cold water and briefly brined. Made in 7 steps over 25 h. The longest step, drain and sour under a cloth, takes 24 h (Regione Siciliana 2018) and runs at 30 °C (Regione Siciliana 2018). Streptococci and thermophilic lactobacilli, which dominated the curd of Vastedda Palermitana, a related raw-milk Sicilian stretched cow cheese does most of the fermenting.
| Main step | 24 hReported[pat-sheet][onaf-sheet] | Drain and sour under a cloth |
|---|---|---|
| Temperature | 30 °CReported[pat-sheet][onaf-sheet] | Drain and sour under a cloth |
Ainuzzi are among the few pasta filata cheeses modelled into figures. They use lamb rennet, hot water added while the curd is broken, and a day-long souring of the curd under a cloth before it is stretched.
Made from raw milk and eaten fresh; the ONAF sheet keeps them at 2–8 °C and eats them within 6–7 days. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese 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
For the feast of Corpus Domini, each confraternity once carried its patron saint on a frame hung with ainuzzi. After the service the little cheeses were given out to the faithful and the poor.
