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Cheese from Italy, Campania, province of Avellino, the commune of Ariano Irpino
Caciocchiato is a large pasta filata cheese from Ariano Irpino whose paste is full of small round eyes, which give it its name ("cacio with eyes"). The milk is thermised, set with calf rennet and the curd half-cooked to 40 °C. A ripening of at least four hours lets a propionic fermentation follow the lactic one, and its gas forms the eyes. The 12 kg cheeses are brined, sometimes cold-smoked over straw, and aged 2–12 months.
| Whole cow milk | From small and medium farms of the area, mixed breeds[pat-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Saturated brine | [pat-sheet] |
| Certified organic straw, for smoke | Only for the smoked type[pat-sheet] |
Total time across the recorded steps: 2 months – 12 months
What changes: The milk is thermised, heated to 68 °C for 20 seconds
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
Caciocchiato is a large pasta filata cheese from Ariano Irpino whose paste is full of small round eyes, which give it its name ("cacio with eyes"). The milk is thermised, set with calf rennet and the curd half-cooked to 40 °C. A ripening of at least four hours lets a propionic fermentation follow the lactic one, and its gas forms the eyes. The 12 kg cheeses are brined, sometimes cold-smoked over straw, and aged 2–12 months. Made in 9 steps over 2 months – 12 months. The longest step, age in a controlled room, takes 2–12 months (Regione Campania 2015). In a related cheese, Apulian Caciocavallo made with natural whey starter (four dairies, one standardised protocol), Lactobacillus dominated at the start of ripening, and Streptococcus was associated with the starter in two dairies does most of the fermenting.
| Main step | 2–12 monthsReported[pat-sheet] | Age in a controlled room |
|---|---|---|
| Temperature | 68 °CReported[pat-sheet] | Thermise the milk |
Caciocchiato is a pasta filata with propionic eyes, which the regional sheet explains by a ripening long enough for a propionic fermentation to follow the lactic one. Its milk is thermised and only one dairy makes it.
The milk is thermised at 68 °C for 20 seconds and the dairy is a modern plant with an EU health mark.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the dairy that devised it has made it this way for about fifty years. ONAF reports it has been made continuously since the second half of the 20th century and was listed as a traditional product in 2016.
