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Cheese from Italy, Abruzzo
A pear-shaped stretched-curd cheese of raw cow milk, filtered through a wooden vat that seeds it with lactic bacteria, then soured further with whey or milk starter at 36–38 °C and set with calf rennet in 20–30 minutes. The pea-sized curd ripens under whey at least 2 hours, is stretched in water at 80 °C, shaped and tied by hand, brined 12–20 hours, and hung in pairs over a pole to ripen from 60–70 days up to two years.
| Raw whole cow milk | Friesian, Bruna Alpina, Pezzata Rossa or crosses; in some areas Marchigiana[pat-sheet] |
| Whey or milk starter from the previous make | Adds a thermophilic lactic flora[pat-sheet] |
| Calf rennet | Paste or liquid, always calf; dosed by its strength and the milk's acidity[pat-sheet] |
| Salt | As a brine[pat-sheet] |
| String or raffia | To tie the heads in pairs for hanging[pat-sheet] |
| Starter | native flora from the wooden vat plus whey or milk starter (thermophilic lactic flora) |
Total time across the recorded steps: 3.7 months – 2.1 years
What changes: Raw milk filtered through a wooden vat picks up the bacteria living in the wood
The porous wood holds and passes on native starter bacteria every time. The milk is not pasteurised. Output: raw whole cow milk seeded with the vat's bacteria.
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 pear-shaped stretched-curd cheese of raw cow milk, filtered through a wooden vat that seeds it with lactic bacteria, then soured further with whey or milk starter at 36–38 °C and set with calf rennet in 20–30 minutes. The pea-sized curd ripens under whey at least 2 hours, is stretched in water at 80 °C, shaped and tied by hand, brined 12–20 hours, and hung in pairs over a pole to ripen from 60–70 days up to two years. Made in 8 steps over 3.7 months – 2.1 years. The longest step, ripen hanging, takes 3 months – 2 years (Regione Abruzzo) and runs at 10–15 °C (Regione Abruzzo).
| Main step | 3 months – 2 yearsReported[pat-sheet] | Ripen hanging |
|---|---|---|
| Temperature | 10–15 °CReported[pat-sheet] | Ripen hanging |
The raw milk is filtered through a wooden vat that seeds it with its own bacteria, and the aroma shifts with the zone, season and pasture of the Abruzzo uplands. Each dairy ties the head in its own style.
Made from raw milk; eaten no sooner than 60–70 days. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese.
Every number is labelled with how it is known. How this atlas is made
Teodoro De Caprariis described the method, including the wooden vats, in a publication of 13 September 1912. Wooden vats can no longer be used in industrial dairies but are still used for home caciocavallo.
