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Cheese from Italy, Campania
A pear-shaped stretched-curd cheese of the Matese mountains. Thermised whole cow milk is set at 38 °C with liquid calf rennet and a whey starter made on site, broken to olive size with a long beech paddle, and the curd sours 2–4 hours in a cherry-wood tub under boiling whey. It is stretched with boiling water, shaped by hand, brined 2–6 hours and hung in pairs to ripen from a few weeks to 18 months.
| Whole cow milk | Morning and evening milkings, thermised; cows fed on mountain pasture with local cereals and forage[pat-sheet] |
| Whey starter (siero innesto) | Made in the same dairy; the whey drained from each make is kept for the next[pat-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Salt | As a brine[pat-sheet] |
| Raffia | To tie the cheeses in pairs for hanging[pat-sheet] |
| Starter | whey starter made on site |
Total time across the recorded steps: 18 months
What changes: Whey starter and calf rennet set the thermised milk at 38 °C in about 35 minutes
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 the Matese mountains. Thermised whole cow milk is set at 38 °C with liquid calf rennet and a whey starter made on site, broken to olive size with a long beech paddle, and the curd sours 2–4 hours in a cherry-wood tub under boiling whey. It is stretched with boiling water, shaped by hand, brined 2–6 hours and hung in pairs to ripen from a few weeks to 18 months. Made in 8 steps over 18 months. The longest step, hang in pairs to ripen, takes up to 18 months (Regione Campania 2015) and runs at 8–15 °C (Regione Campania 2015). In a related cheese, Apulian Caciocavallo made with natural whey starter (four dairies, one standardised protocol), Lactobacillus dominated at the start of ripening, and Streptococcus was associated with the starter in two dairies does most of the fermenting.
| Main step | up to 18 monthsReported[pat-sheet] | Hang in pairs to ripen |
|---|---|---|
| Temperature | 8–15 °CReported[pat-sheet] | Hang in pairs to ripen |
The curd sours in a cherry-wood tub under boiling whey and is stretched there with a long beech paddle. The whey from each make is kept to start the next.
The milk is thermised before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
The Campania PAT sheet says that when the land register (catasto onciario) of San Gregorio Matese was drawn up in 1584, the people were shepherds, labourers and cowherds. All the milk was made into cheese so it would keep, and was traded with the Volturno valley.
