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Cheese from Italy, Basilicata, province of Potenza, the commune of Maratea
Caciocavallo di Massa di Maratea is a white pasta filata cheese of about 1 kg from Maratea, made from raw milk of cows at pasture. The milk is soured with the previous day's whey and set at 35 °C, and the curd ripens for 3–4 hours under a wool blanket before it is stretched. It is eaten within a few days or aged up to two months.
| Raw whole cow milk | Filtered; from cows at pasture[pat-sheet] |
| Whey from the previous day's make | [pat-sheet] |
| Rennet | Calf rennet in the ONAF sheet[pat-sheet][onaf-sheet] |
| Brine (salimura) | [pat-sheet] |
| Starter | sour whey from the previous day's make |
Total time across the recorded steps: 2 months
What changes: The previous day's whey goes into the milk, then rennet at 35 °C
The filtered milk is mixed with the previous day's whey and heated before the rennet.
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 Massa di Maratea is a white pasta filata cheese of about 1 kg from Maratea, made from raw milk of cows at pasture. The milk is soured with the previous day's whey and set at 35 °C, and the curd ripens for 3–4 hours under a wool blanket before it is stretched. It is eaten within a few days or aged up to two months. Made in 7 steps over 2 months. The longest step, dry and keep, takes up to 2 months (Regione Basilicata (ALSIA)). In a related product, the natural whey starter of cow's milk used for caciocavallo in two Campania dairies (a 2022 study; this cheese's own starter was not tested), culture found Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Enterococcus faecium, and sequencing found mostly Streptococcus (read as S. salivarius) with some Lactococcus lactis does most of the fermenting.
| Main step | up to 2 monthsReported[pat-sheet] | Dry and keep |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet] | Add old whey and rennet |
It is a fresh caciocavallo, eaten within days or at most two months old, where Caciocavallo Podolico of the same region is aged for months. The curd is broken with the fire off to keep it soft and ripens under a wool blanket.
Made from raw milk and eaten within a few days or aged up to two months. 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
ONAF reports it is widely known in the area and has been made for at least 25 years, from testimony collected locally.
