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Cheese from Italy, Campania, province of Salerno, the communes of the Tanagro valley, above all Caggiano
This caciocavallo from the Tanagro valley is made from raw cow's milk, set at 38 °C with kid or lamb rennet. Its curd ripens in ricotta whey at about 50 °C spiked with about 10% soured whey (cizza), then is stretched in 80 °C water into pear shapes of 2.5–3 kg. After brining and 15 days of drying it goes into caves for at least three months, up to two years, and comes out covered in white mould.
| Raw whole cow milk, evening and morning milkings | [pat-sheet] |
| Kid or lamb rennet paste25 g per quintal (100 kg) of milk | Dissolved in warm water and filtered before it goes in; ONAF gives 25 g per hl[pat-sheet][onaf-sheet] |
| Scotta | The whey left after ricotta making[pat-sheet] |
| Cizzaabout 10% of the scotta | Whey from earlier makes, left to sour at room temperature[pat-sheet] |
| Brine20–25% salt | [pat-sheet] |
| Starter | cizza, whey from earlier makes soured at room temperature, added to the ripening scotta; kid or lamb rennet paste |
Total time across the recorded steps: 3.5 months – 2 years
What changes: Kid or lamb rennet, 25 g per 100 kg, goes into raw milk at 38 °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 from the Tanagro valley is made from raw cow's milk, set at 38 °C with kid or lamb rennet. Its curd ripens in ricotta whey at about 50 °C spiked with about 10% soured whey (cizza), then is stretched in 80 °C water into pear shapes of 2.5–3 kg. After brining and 15 days of drying it goes into caves for at least three months, up to two years, and comes out covered in white mould. Made in 7 steps over 3.5 months – 2 years. The longest step, age in the cave, takes 3 months – 2 years (Regione Campania 2019) and runs at 15–18 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Salt is 20–25 % (Regione Campania 2019). In related raw-milk Caciocavallo, Scamorza and Caciotta cheeses made with natural cultures (52 lots, two dairies), lactic acid bacteria whose predominant species switched between lots does most of the fermenting.
| Main step | 3 months – 2 yearsReported[pat-sheet] | Age in the cave |
|---|---|---|
| Temperature | 15–18 °CReported[onaf-sheet] | Age in the cave |
| Salt | 20–25 %Reported[pat-sheet] | Rinse, cool and brine |
Its curd ripens in hot ricotta whey spiked with about 10% soured whey, and the shaped cheeses are dipped in acid whey before cooling. After brining they age at least three months in caves, where white mould covers them completely.
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
The regional sheet says the method was used by all the massari of the area; dairy tools found in the Pertosa caves date cheesemaking there to the Bronze Age.
