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Cheese from Italy, Campania, province of Salerno, the whole Cilento
Cacioricotta caprino del Cilento is a goat's-milk cheese made by first heating the milk to near boiling, so the whey proteins set, then cooling it to about 37 °C and adding kid rennet to set the casein. It is part cheese (cacio) and part ricotta. The curd is packed into baskets and dried, and eaten fresh after a few days or aged up to four months for grating.
| Fresh whole goat milk | Goat milk only[pat-sheet] |
| Kid rennet paste40–50 g per hl of milk | Made by the herder from a kid's abomasum air-dried for 30–40 days, pounded and kept under olive oil[pat-sheet][onaf-sheet] |
| Acid whey from the previous day's make | [onaf-sheet] |
| Cooking salt | Dry-salted, when salted[onaf-sheet] |
| Starter | acid whey from the previous day's make is added (ONAF sheet) |
Total time across the recorded steps: 3.1 days – 4 months
What changes: Goat's milk is heated almost to boiling, so its whey proteins set
The regional sheet says the milk is brought to the boil; ONAF gives 85–90 °C.
Microbes at work in this step
the heat sets the whey proteins
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
Cacioricotta caprino del Cilento is a goat's-milk cheese made by first heating the milk to near boiling, so the whey proteins set, then cooling it to about 37 °C and adding kid rennet to set the casein. It is part cheese (cacio) and part ricotta. The curd is packed into baskets and dried, and eaten fresh after a few days or aged up to four months for grating. Made in 7 steps over 3.1 days – 4 months. The longest step, eat fresh or age, takes 2 days – 4 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 2 days – 4 monthsReported[onaf-sheet] | Eat fresh or age |
|---|---|---|
| Temperature | 85–90 °CReported[onaf-sheet] | Heat the milk to near boiling |
The milk is heated close to boiling before renneting, so whey proteins set along with the casein and the cheese is part ricotta. Cilento's is made only from goat's milk, all year.
Heating the milk to 85–90 °C comes before the rennet, but the curd is then handled in open baskets. In a challenge test on goat cacioricotta, E. coli O157:H7 added after the milk had cooled to 37 °C grew about 10,000-fold in the first week and was still present after 90 days. The authors say 90 °C heat kills it, so the risk is contamination after heating. Ageing does not remove it, so clean hands and tools matter.
Hazards the sources name: Escherichia coli O157:H7, added after the heat step, which grew and survived making and 90 days of ripening in a challenge test on goat cacioricotta; Staphylococcus aureus, named in the regional notes as a risk of using raw milk.
Every number is labelled with how it is known. How this atlas is made
ONAF notes the near-boiling method works only with goat or sheep milk, since cow's milk heated this hot no longer sets well with rennet. The Cilentana goat is kept mainly for meat, and almost all the cheese made from its milk is cacioricotta.
