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Cheese from Italy, Abruzzo, all provinces
Caciofiore aquilano is a soft, creamy ewe's-milk cheese from Abruzzo, set with an infusion of wild thistle flowers instead of animal rennet and coloured with saffron. Raw sheep's milk is warmed to 36–37 °C, set in 30–40 minutes and the curd drains for two days in rush baskets. It is eaten fresh or after 30–40 days, when the thistle enzymes have made the paste creamy.
| Raw whole sheep milk | [pat-sheet] |
| Thistle-flower rennet | An infusion of the flowers of wild thistle, Carlina acaulis in the regional sheet[pat-sheet] |
| Saffron | Gives the paste its straw-yellow colour[pat-sheet] |
| Whey or milk starter | Optional, to improve acidification with thermophilic lactic bacteria[pat-sheet] |
| Salt | Optional dry salting[onaf-sheet] |
| Starter | optional whey or milk starter, giving a thermophilic lactic flora |
Total time across the recorded steps: 32 days – 42 days
What changes: Raw ewe's milk is warmed to 36–37 °C with saffron and, if used, a whey starter
Whey or milk starter may be added to help acidification; the saffron goes in with the rennet.
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
Caciofiore aquilano is a soft, creamy ewe's-milk cheese from Abruzzo, set with an infusion of wild thistle flowers instead of animal rennet and coloured with saffron. Raw sheep's milk is warmed to 36–37 °C, set in 30–40 minutes and the curd drains for two days in rush baskets. It is eaten fresh or after 30–40 days, when the thistle enzymes have made the paste creamy. Made in 5 steps over 32 days – 42 days. The longest step, eat fresh or ripen briefly, takes 30–40 days (ONAF (Organizzazione Nazionale Assaggiatori F…). Lactobacillus and Leuconostoc, co-dominant in the end curd and cheese of Caciofiore della Sibilla, a related raw ewe's cheese of the Marche made with Carlina thistle rennet does most of the fermenting.
| Main step | 30–40 daysReported[onaf-sheet] | Eat fresh or ripen briefly |
|---|---|---|
| Temperature | 36–37 °CReported[pat-sheet] | Warm the milk with saffron and starter |
Caciofiore is set with an infusion of wild thistle flowers rather than animal rennet, and coloured with saffron. The plant enzymes break down protein as it ripens, which makes the paste creamy.
Made from raw ewe's milk and eaten fresh or after a short ripening of 30–40 days. CDC advises pregnant women, adults over 65 and people with weak immunity to avoid cheese made from raw milk.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the cheese was anciently tied to the high pastures of the province of L'Aquila, where the wild thistle (Carlina acaulis) was gathered and dried to make the rennet infusion.
