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Cheese from Italy, Lazio
Raw cow milk from Ciociaria farms is set with calf paste rennet at 36–38 °C. The curd is broken to hazelnut size and left under the whey for 4–10 hours until it can be stretched. It is spun by hand in boiling water, shaped into an oval with a round head, brined, tied, and ripened hanging in pairs from poles for at least 15 days.
| Raw cow milk from two milkings | From Ciociaria farms; mixed and filtered through cloth[arsial-supino][onaf-sheet] |
| Calf paste rennet | [arsial-supino] |
| Salt (brine) | [arsial-supino] |
Total time across the recorded steps: 15 days – 16 days
What changes: Starting material: raw cow milk from two milkings, filtered through cloth
Output: raw cow milk from two milkings.
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
Raw cow milk from Ciociaria farms is set with calf paste rennet at 36–38 °C. The curd is broken to hazelnut size and left under the whey for 4–10 hours until it can be stretched. It is spun by hand in boiling water, shaped into an oval with a round head, brined, tied, and ripened hanging in pairs from poles for at least 15 days. Made in 8 steps over 15 days – 16 days. The longest step, ripen hanging from poles, takes at least 15 days (ARSIAL (Lazio regional agency for agricultura…).
| Main step | at least 15 daysReported[arsial-supino] | Ripen hanging from poles |
|---|---|---|
| Temperature | 36–38 °CReported[arsial-supino] | Set with calf paste rennet |
A small raw-milk cow caciocavallo from one Ciociaria town. The curd sours under its own whey for 4–10 hours before stretching.
Made from raw milk and ripened at least 15 days. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods.
Hazards the sources name: Enterococcus isolates carrying virulence genes, found in related raw-milk Caciocavallo, Scamorza and Caciotta cheeses made with natural cultures.
Every number is labelled with how it is known. How this atlas is made
The ARSIAL sheet dates the cheese to the early 1800s. Craft production in Supino is recorded from 1940, when one maker began cheesemaking in an old brick kiln with a copper cauldron (the callaro) to heat the milk. The name comes from the habit of hanging the cheeses in pairs astride wooden poles.
