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Cheese from Italy, Puglia, province of Foggia, Orsara di Puglia and some nearby communes
Cacioricotta caprino orsarese is a pear-shaped goat's-milk cheese of about 400 g from Orsara di Puglia. The milk is heated to about 90 °C, cooled to 40 °C and set with kid or calf rennet, so both whey proteins and casein end up in the curd. The curd is squeezed by hand in a cloth into a pear, hung to drip, brined and eaten fresh or dried for 50–60 days for grating.
| Whole goat milk, at most two milkings | Goat milk only[pat-sheet] |
| Kid or calf rennet | [pat-sheet] |
| Salt, as brine | [pat-sheet] |
| Starter | none added to the milk (ONAF sheet lists no additions); kid or calf rennet |
Total time across the recorded steps: 51 days – 2 months
What changes: Goat's milk is heated to about 90 °C, so its whey proteins set
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
Cacioricotta caprino orsarese is a pear-shaped goat's-milk cheese of about 400 g from Orsara di Puglia. The milk is heated to about 90 °C, cooled to 40 °C and set with kid or calf rennet, so both whey proteins and casein end up in the curd. The curd is squeezed by hand in a cloth into a pear, hung to drip, brined and eaten fresh or dried for 50–60 days for grating. Made in 6 steps over 51 days – 2 months. The longest step, eat fresh or dry, takes 50 days – 2 months (Regione Puglia). Lactic acid bacteria, dominant by culture in an Apulian cacioricotta of 50 % cow and ewe milk made with no starter at a dairy near Bari does most of the fermenting.
| Main step | 50 days – 2 monthsReported[pat-sheet] | Eat fresh or dry |
|---|---|---|
| Temperature | 90 °CReported[pat-sheet] | Heat the milk close to boiling |
Unlike the Cilento cacioricotta, which is pressed into baskets, Orsara's is wrung by hand in a cloth into a small pear and hung to drip. It is brined, not dry-salted.
The regional sheet considers the product fairly safe microbiologically because the milk reaches about 90–95 °C. That heat does not protect against later contamination. 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, so hygiene after the heating step is what matters.
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.
Every number is labelled with how it is known. How this atlas is made
Older shepherds attest that goats have long grazed the Orsara hills and that the method has been handed down. About 1,300 goats are kept in the commune, of about 4,000 in the 29 communes of the Monti Dauni.
