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Cheese from Italy, Campania, the Picentini mountains: Montella, Bagnoli Irpino, Cassano Irpino, Nusco, Volturara Irpina and Serino
This caciocavallo is made in the Picentini mountains only from the raw milk of Podolica cows, which graze outdoors all year, moving between about 1200 m in summer and 400 m in winter. The curd drains in cloths and sours for one to two days before it is stretched with boiling whey and water. The 1–2 kg cheeses age from 15 days to more than six months, a few producers up to two years.
| Raw whole cow milk | Only from Podolica cows raised in the area[pat-sheet] |
| Natural calf or kid rennet | Liquid calf rennet or kid paste, chosen for the piquancy wanted (ONAF)[pat-sheet][onaf-sheet] |
| Boiling whey, mixed with boiling water for stretching | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet] |
Total time across the recorded steps: 19 days – 20 days
What changes: Natural rennet goes into raw Podolica milk warmed to 36–37 °C
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
This caciocavallo is made in the Picentini mountains only from the raw milk of Podolica cows, which graze outdoors all year, moving between about 1200 m in summer and 400 m in winter. The curd drains in cloths and sours for one to two days before it is stretched with boiling whey and water. The 1–2 kg cheeses age from 15 days to more than six months, a few producers up to two years. Made in 6 steps over 19 days – 20 days. The longest step, tie with raffia and age, takes at least 15 days (Regione Campania 2020). Streptococci and lactobacilli, the major groups in the wooden-vat biofilms of the nearby Caciocavallo Podolico Lucano, where lactobacilli dominated the ripened cheese does most of the fermenting.
| Main step | at least 15 daysReported[pat-sheet] | Tie with raffia and age |
|---|---|---|
| Temperature | 36–37 °CReported[pat-sheet] | Warm the raw milk and add rennet |
It is made only from the milk of Podolica cows that live outdoors all year, which gives little but rich milk. The curd sours in cloths for one to two days before it is stretched with boiling whey.
The regional notes name raw milk, tinned vats and wooden tools as the risks, with Staphylococcus aureus, high bacterial counts and somatic cells as the problems of raw milk. They are handled by testing the milk, good hygiene and discarding faulty cheeses. 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: 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
ONAF reports that breeders on the Alburni mountains once shared milk in turns, so that those with few cows could still make a cheese. The cows follow the old drove roads (tratturi) between summer and winter pastures.
