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Cheese from Italy, Molise
A Molise shepherds' cheese made by first boiling raw ewe or goat milk, so the whey proteins stay in the curd with the casein. The milk is cooled to 36–38 °C and set with lamb or kid paste rennet in about an hour, broken to hazelnut size and put in rush baskets, then salted dry. It is eaten fresh or ripened about six months in dry cellars for grating.
| Raw whole ewe and/or goat milk | [pat-sheet][onaf-sheet] |
| Lamb or kid paste rennetAbout 30 cc per 15 litres of milk | [pat-sheet] |
| Salt | Rubbed on dry[onaf-sheet] |
Total time across the recorded steps: 6 months
What changes: Raw milk is boiled so its whey proteins clump and stay in the cheese
The regional sheet says the raw milk is brought to the boil.
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 Molise shepherds' cheese made by first boiling raw ewe or goat milk, so the whey proteins stay in the curd with the casein. The milk is cooled to 36–38 °C and set with lamb or kid paste rennet in about an hour, broken to hazelnut size and put in rush baskets, then salted dry. It is eaten fresh or ripened about six months in dry cellars for grating. Made in 5 steps over 6 months. The longest step, drain and ripen on perforated boards, takes 6 months (ARSARP (Agenzia Regionale per lo Sviluppo Agr…). Mesophilic coccus-shaped lactic acid bacteria does most of the fermenting.
| Main step | 6 monthsReported[pat-sheet] | Drain and ripen on perforated boards |
|---|---|---|
| Temperature | 90–95 °CReported[onaf-sheet] | Bring the raw milk to the boil |
The milk is boiled before the rennet goes in, so the whey proteins that would become ricotta stay in the cheese. It let shepherds on the move, with no fixed dairy, use that protein without making ricotta, which spoils quickly.
The raw milk is brought to the boil before the rennet goes in.
Every number is labelled with how it is known. How this atlas is made
The regional sheet gives the Murat survey of 1806–1815, kept in the State Archive of Campobasso, as its evidence of tradition. The survey describes life in Molise under the French decade, including some communes on the Castel di Sangro to Lucera drove road. The ONAF sheet calls it the cheese of shepherds who graze their flocks and have no fixed place to make cheese, and says the name "cacio e ricotta" comes from its process, which sets both the casein and the whey proteins.
