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Cheese from Italy, Puglia, province of Foggia, the Gargano and the Sub-Appennino Dauno
Caciocavallo podolico dauno is a pear-shaped pasta filata cheese of 2–3 kg from the Gargano and the Dauno mountains, made on the farm from raw milk of Podolica cows. The milk is set at 36–38 °C over a wood or gas fire, soured with the previous day's whey (cizza) and ripened for 4–5 hours in a wooden tub. After stretching it is cooled, brined for a day and a half and aged 6–12 months hung in pairs.
| Raw whole cow milk | Podolica and derived cows; filtered through cotton cloth or a fine sieve (culature)[pat-sheet] |
| Lamb or kid rennet | [pat-sheet] |
| Whey starter (cizza) | Whey from the previous day's make[pat-sheet] |
| Salt, as brine | [pat-sheet] |
| Starter | whey starter from the previous day (cizza); lamb or kid rennet |
Total time across the recorded steps: 6.1 months – 12 months
What changes: Lamb or kid rennet goes into raw Podolica milk warmed over a fire
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 podolico dauno is a pear-shaped pasta filata cheese of 2–3 kg from the Gargano and the Dauno mountains, made on the farm from raw milk of Podolica cows. The milk is set at 36–38 °C over a wood or gas fire, soured with the previous day's whey (cizza) and ripened for 4–5 hours in a wooden tub. After stretching it is cooled, brined for a day and a half and aged 6–12 months hung in pairs. Made in 6 steps over 6.1 months – 12 months. The longest step, hang in pairs and age, takes 6–12 months (Regione Puglia). Native lactic bacteria of the previous day's whey starter, the cizza and Streptococci and lactobacilli, the major groups in the wooden-vat biofilms of the nearby Caciocavallo Podolico Lucano, where lactobacilli dominated the ripened cheese do most of the fermenting.
| Main step | 6–12 monthsReported[pat-sheet] | Hang in pairs and age |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet] | Warm the milk over the fire and add rennet |
It is made on the farm from Podolica milk and is longer and slimmer than the usual caciocavallo, with a small head. The maker barely wets the curd while shaping it, and the cheese ages 6–12 months.
The regional sheet names raw milk and wooden tools as the hazards. Milk must come from herds free of infectious disease and is worked right after milking, with hygienic milking and clean tools. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked cheeses such as Gruyère or Comté, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Hazards the sources name: Coagulase-positive staphylococci, the only undesirable bacteria detected in the nearby Caciocavallo Podolico Lucano.
Every number is labelled with how it is known. How this atlas is made
ONAF quotes the Royal Economic Society of Capitanata as saying that Sannicandro Garganico, Rignano Garganico and Cagnano Varano compete for first place in making caciocavalli. ONAF also says Podolica cows were draught animals that gave only a few litres of milk a day, so the cheese was made in makeshift rooms with simple tools.
