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Cheese from Italy, Molise, Alto Molise
Caciocavallo di Agnone is a large pear-shaped pasta filata cheese from the mountains of the Alto Molise, made from raw cow's milk with a natural whey starter. The curd is partly cooked with 65 °C whey, left to sour under the whey, then stretched by hand in hot water and brined. It ripens hung in pairs for at least two months, often in tuff cellars.
| Raw whole cow milk | From local herds, mostly at pasture, fed forage and farm feed[pat-sheet] |
| Natural whey starter (siero-innesto) | Soured whey that strengthens the native lactic flora[pat-sheet] |
| Calf or kid rennet | Rennet paste[pat-sheet][onaf-sheet] |
| Cooking salt, as brine | [pat-sheet] |
| Starter | natural whey starter (siero-innesto) |
Total time across the recorded steps: 2 months – 2 years
What changes: Whey starter and calf or kid rennet go into the warm raw milk, which sets into curd
Natural whey starter goes into the raw milk, then calf or kid rennet. Slow Food's Ark of Taste sheet describes warming to 37 °C, lamb or kid paste rennet and setting in about 50 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
Caciocavallo di Agnone is a large pear-shaped pasta filata cheese from the mountains of the Alto Molise, made from raw cow's milk with a natural whey starter. The curd is partly cooked with 65 °C whey, left to sour under the whey, then stretched by hand in hot water and brined. It ripens hung in pairs for at least two months, often in tuff cellars. Made in 7 steps over 2 months – 2 years. The longest step, hang in pairs and ripen, takes 2 months – 2 years (ARSARP (Agenzia Regionale per lo Sviluppo Agr…).
| Main step | 2 months – 2 yearsReported[pat-sheet][onaf-sheet] | Hang in pairs and ripen |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet] | Add whey starter and set the milk |
Agnone's caciocavallo is a large pear of up to 3 kg, partly cooked with 65 °C whey before the curd sours. It is stretched by hand and aged in pairs, often in the tuff cellars of the town, for at least two months.
Made from raw milk of herds officially free of brucellosis and tuberculosis. The regional sheet relies on the acid curd, the partial cook, stretching in water at about 90 °C, which brings the core to about 64–65 °C, and the long ripening. Ageing alone does not make raw-milk cheese safe. The US FDA says 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella in raw-milk cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
Notarial and sale deeds of the 17th century record a specialised caciocavallo trade in Agnone. The name comes from hanging the cheeses in pairs "a cavallo", astride a pole.
