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Cheese from Italy, Campania, province of Benevento, Castelfranco in Miscano and nearby villages of the Miscano valley
Caciocavallo di Castelfranco is a round caciocavallo with a small head from Castelfranco in Miscano, made from the milk of Brown cows. Its curd ripens under boiling scotta, the whey left after making ricotta, and the vat and wooden tubs are not washed between makes, so the soured whey left on them works as a rough whey starter. It is stretched by hand, brined for a few hours and aged from three months to two years.
| Whole cow milk from local herds | Brown cows kept in barns or at pasture; raw milk in the regional sheet[pat-sheet][onaf-sheet] |
| Whey starter left from the previous make | Soured whey left in the unwashed vat and wooden tubs[pat-group][onaf-sheet] |
| Rennet paste | Commercial rennet paste in the regional sheet; lamb rennet paste in the ONAF sheet[pat-sheet][onaf-sheet] |
| Scotta | Boiling whey left over from ricotta making, poured on the curd to ripen it[pat-group][onaf-sheet] |
| Salt, as brine | [pat-sheet] |
| Starter | rough whey starter from vats and wooden tubs that are not washed between makes |
Total time across the recorded steps: 3 months – 2 years
What changes: Whey starter and rennet paste go into raw milk warmed to 36–37 °C
The milk goes into the cauldron, is mixed with the whey starter and the rennet paste and is brought to setting temperature.
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 Castelfranco is a round caciocavallo with a small head from Castelfranco in Miscano, made from the milk of Brown cows. Its curd ripens under boiling scotta, the whey left after making ricotta, and the vat and wooden tubs are not washed between makes, so the soured whey left on them works as a rough whey starter. It is stretched by hand, brined for a few hours and aged from three months to two years. Made in 7 steps over 3 months – 2 years. The longest step, hang in pairs and ripen, takes 3 months – 2 years (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 3 months – 2 yearsReported[onaf-sheet] | Hang in pairs and ripen |
|---|---|---|
| Temperature | 36–37 °CReported[pat-sheet] | Warm the milk with starter and rennet |
Two things set it apart in the regional sheets. The curd ripens under boiling scotta, the whey left after ricotta, and the unwashed vat and wooden tubs carry a rough whey starter from one make to the next.
The regional notes name raw milk, tinned copper vats and wooden tools as the risks, with Staphylococcus aureus, high bacterial counts and somatic cells as the problems of raw milk. They are handled by testing the milk, good hygiene and discarding faulty cheeses. Where the milk is raw, ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat such a cheese, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Hazards the sources name: Staphylococcus aureus, named with high total counts and somatic cells as the risk of using raw milk.
Every number is labelled with how it is known. How this atlas is made
The Regio Tratturo Pescasseroli–Candela, a main transhumance track, crossed the area, and grazing rights were once paid in cheese and caciocavallo. Older herds were white Podolica and Marchigiana cattle; Brown and Red Pied cows are kept today.
