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Cheese from Italy, Campania, province of Avellino, the mountain areas of the Ufita and Ofanto valleys, Terminio–Cervialto and the Alta Irpinia
Caciocavallo irpino di grotta is a round pasta filata cheese from the mountains of Irpinia, made mostly from the milk of Brown cows and aged in caves cut into the tuff. After at least 45–60 days of drying in cool rooms, the cheeses hang in pairs in caves kept at 10–15 °C and 80–90% humidity, for up to two years. The cave microclimate and microflora shape its grassy, floral and spicy aroma.
| Whole cow milk, evening and morning milkings | Cows at pasture in spring and summer, then farm forage and meal; no silage[pat-sheet][onaf-sheet] |
| Whey starter | Required as a selected, traditional whey starter when the milk is pasteurised[pat-sheet][formaggio-it] |
| Lamb rennet paste or calf rennet | [onaf-sheet] |
| Salt, as brine | [onaf-sheet] |
| Starter | whey starter; lamb rennet paste or calf rennet |
Total time across the recorded steps: 3 months – 2.2 years
What changes: Whey starter and rennet go into the mixed milkings, warmed to 36–38 °C
The cooled evening milk is joined with the morning milk and warmed before the starter and rennet go in.
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 irpino di grotta is a round pasta filata cheese from the mountains of Irpinia, made mostly from the milk of Brown cows and aged in caves cut into the tuff. After at least 45–60 days of drying in cool rooms, the cheeses hang in pairs in caves kept at 10–15 °C and 80–90% humidity, for up to two years. The cave microclimate and microflora shape its grassy, floral and spicy aroma. Made in 8 steps over 3 months – 2.2 years. The longest step, age in tuff caves, takes 45 days – 2 years (Regione Campania 2026) and runs at 10–15 °C (Regione Campania 2026). Lactic flora of the raw milk, or of a selected whey starter when the milk is pasteurised does most of the fermenting.
| Main step | 45 days – 2 yearsReported[pat-sheet] | Age in tuff caves |
|---|---|---|
| Temperature | 10–15 °CReported[pat-sheet] | Age in tuff caves |
Irpinian caciocavallo is aged in caves cut into tuff, or tuff and stone, held at 10–15 °C and 80–90% humidity all year. It goes in only after 45–60 days of drying and can stay up to two years.
The regional sheet allows pasteurised milk if a selected whey starter restores the traditional lactic flora, and says this gives a high level of microbiological safety. The regional notes name Staphylococcus aureus as a risk of raw milk, handled by testing the milk and good hygiene. 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
In 1925 the Granese dairy of Montella showed Irpinian caciocavallo at the Fiume fair, and a caciocavallo festival has been held in Vallata since the 1970s.
