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Cheese from Italy, Calabria, province of Reggio Calabria, the Aspromonte foothills of the Ionian side
Caciocavallo di Ciminà is a pasta filata cheese of the Aspromonte foothills, made from raw Podolica cow's milk with 5–10% goat's milk. The milk is set with kid rennet at milking warmth, 25–30 °C, and the curd ferments for 4–10 hours on a board before it is stretched in boiling water. It is eaten fresh within a few days, as a small two-headed cheese, or aged for months as a classic one-headed caciocavallo.
| Raw whole cow milk90–95% | Podolica cows of the Aspromonte foothills, one or two milkings[pat-sheet] |
| Raw goat milk5–10% | [pat-sheet] |
| Kid rennet | Natural rennet from the kid's stomach[pat-sheet] |
| Brine1 kg salt per 5 litres of water | [pat-sheet] |
Total time across the recorded steps: 2.3 days – 2.7 days
What changes: Kid rennet goes into the mixed cow and goat milk while it is still warm from milking
The curd is ready when the wild-olive stirring stick (ugliastru) stands upright in it on its own.
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 Ciminà is a pasta filata cheese of the Aspromonte foothills, made from raw Podolica cow's milk with 5–10% goat's milk. The milk is set with kid rennet at milking warmth, 25–30 °C, and the curd ferments for 4–10 hours on a board before it is stretched in boiling water. It is eaten fresh within a few days, as a small two-headed cheese, or aged for months as a classic one-headed caciocavallo. Made in 6 steps over 2.3 days – 2.7 days. The longest step, hang astride a pole to dry and ripen, takes at least 2 days (Regione Calabria 2005).
| Main step | at least 2 daysReported[pat-sheet][onaf-sheet] | Hang astride a pole to dry and ripen |
|---|---|---|
| Temperature | 25–30 °CReported[pat-sheet] | Set the milk at milking warmth |
Ciminà's caciocavallo adds a little goat's milk to Podolica cow's milk and sets it at 25–30 °C, about the warmth of milk just after milking. The small two-headed fresh form is made here, and ONAF calls it a unique case among cheeses.
Made from raw milk. The fresh form is dried 2–3 days; the aged one-headed cheese ripens at least a month (ONAF). CDC advises pregnant women, adults over 65 and people with weak immunity to avoid cheese made from raw milk.
Every number is labelled with how it is known. How this atlas is made
Families making it recall at least three generations, about 100 years. It was the meal of field workers and herders, eaten with local salame, capocollo, soppressata and bread. The name of Ciminà is said to come from the Greek for a place rich in wild cumin. Slow Food says the cheese has been made there from time immemorial and that output peaks from March to June.
