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Cheese from Italy, Abruzzo
A caciotta of Abruzzo made from the raw milk of Marchigiana and Podolica cows, using milk the calves do not need and the milk left after weaning. The milk is warmed to 36–38 °C, sometimes with a whey or milk starter, set with calf rennet in 20–30 minutes, broken to hazelnut size and warmed again to 40–45 °C. The curd is pressed by hand into rush baskets, salted dry and dried on shelves in cool, airy rooms.
| Raw whole cow milk | Mostly Marchigiana or Podolica; milk left over while calves suckle and after weaning[pat-sheet] |
| Whey starter or milk starter (optional) | Brings a thermophilic lactic flora to help souring; the whey of one make is kept for the next[pat-sheet] |
| Calf rennet | Powder dissolved in water, or liquid; dosed by its strength and the milk's acidity[pat-sheet] |
| Salt | Rubbed on dry[pat-sheet] |
| Starter | optional whey or milk starter (thermophilic lactic flora) |
Total time across the recorded steps: 31 days – 6 months
What changes: Raw cow milk is filtered into the kettle and warmed, sometimes with a starter
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 caciotta of Abruzzo made from the raw milk of Marchigiana and Podolica cows, using milk the calves do not need and the milk left after weaning. The milk is warmed to 36–38 °C, sometimes with a whey or milk starter, set with calf rennet in 20–30 minutes, broken to hazelnut size and warmed again to 40–45 °C. The curd is pressed by hand into rush baskets, salted dry and dried on shelves in cool, airy rooms. Made in 7 steps over 31 days – 6 months. The longest step, wash, dry and ripen on shelves, takes 30 days – 6 months (ONAF).
| Main step | 30 days – 6 monthsReported[onaf-sheet] | Wash, dry and ripen on shelves |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet] | Filter and warm the milk |
It is made from the milk of Marchigiana or Podolica cows, from what the suckling calves leave and above all the milk after weaning, in very small amounts for home use or local sale; the ONAF sheet lists production all year. The curd is warmed a second time to 40–45 °C.
Made from raw milk; the fresh type is sold after about a month. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The regional sheet cites accounts of the Ospedale S. Salvatore of L'Aquila from the late 1600s, where beef and fresh cheeses appear alongside similar sheep cheeses, as a sign of how old cheesemaking is in Abruzzo. It also cites writings of 1885 and 1888 that praise the local cheese production. The Marchigiana was long kept for milk, meat and work, and its milk was made into caciotte.
