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Cheese from Italy, Friuli Venezia Giulia, the whole region
Caciotta caprina is the cheese most made on the goat farms of Friuli Venezia Giulia, from raw or thermised milk with farm-selected cultures or a natural milk starter. For the fresh cheese the milk is set at 34–35 °C and the cheese is ready in 2–3 weeks. For the aged cheese the curd is cut finer, cooked slowly to 42–43 °C and pressed, and the wheels age up to eight months, when they can be grated.
| Whole goat milk, raw or thermised | [ersa-sheet] |
| Lactic cultures, preferably selected on the farm, or a natural milk starter (lattoinnesto) | [ersa-sheet] |
| Liquid calf rennet or kid rennet | Kid rennet only in the aged track[ersa-sheet][onaf-sheet] |
| Salt | Rubbed on by hand or as brine[ersa-sheet] |
| Starter | farm-selected lactic cultures or natural milk starter (lattoinnesto); calf or kid rennet |
Total time across the recorded steps: 14 days – 8 months
What changes: Lactic starter goes into the goat's milk and starts to sour it before 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
Caciotta caprina is the cheese most made on the goat farms of Friuli Venezia Giulia, from raw or thermised milk with farm-selected cultures or a natural milk starter. For the fresh cheese the milk is set at 34–35 °C and the cheese is ready in 2–3 weeks. For the aged cheese the curd is cut finer, cooked slowly to 42–43 °C and pressed, and the wheels age up to eight months, when they can be grated. Made in 7 steps over 14 days – 8 months. The longest step, ripen, takes 14 days – 8 months (ERSA (Agenzia regionale per lo sviluppo rural…). Mesophilic lactococci and mesophilic lactobacilli, which reached about 8 and 7.5 log CFU/g over 90 days of ripening in Cilentana, a related raw goat cheese of Campania that relied on the milk's own microbiota does most of the fermenting.
| Main step | 14 days – 8 monthsReported[ersa-sheet] | Ripen |
|---|---|---|
| Temperature | 38–39 °CReported[ersa-sheet] | Add the starter and let it work |
| Acidity | pH 6.5Reported[ersa-sheet] | Add the starter and let it work |
One name covers two tracks. The fresh cheese is set cooler and cut larger; the aged one gets its starter at 38–39 °C, a finer cut, a slow cook to 42–43 °C and pressing.
The milk may be raw or thermised. The fresh cheese is ready in 2–3 weeks. CDC advises pregnant women, adults over 65 and people with weak immunity to avoid cheese made from raw milk.
Hazards the sources name: Coliforms (still about 5.5 log CFU/g at day 90), E. coli and coagulase-positive staphylococci (about 2.8 and 2.6 log CFU/g at day 30; below the counting limits of 10 and 100 CFU/g by day 60) in four batches from one farm of Cilentana, a related raw goat cheese of Campania; S. aureus was still found in one 30-day cheese; Salmonella and Listeria monocytogenes were not detected in any sample.
Every number is labelled with how it is known. How this atlas is made
Goat cheese in Friuli was long made at home or in mountain dairies, often mixed with cow's milk. The Bullettino of the Associazione Agraria Friulana wrote on goats in 1914, a 1967 text names a goat Montasio in the dairies, and Caprino della Carnia is listed among Italy's goat cheeses in 1991.
