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Cheese from Italy, Tuscany, province of Massa-Carrara, the Lunigiana
Caciotta della Lunigiana is a soft cheese of raw cow's milk from the Lunigiana, at the north-west tip of Tuscany. The milk is set at 30–35 °C in a copper pot, and after cutting the curd is warmed again to 30–35 °C before it goes into wooden moulds. It is dry-salted, turned on wooden boards and mostly eaten within days; a small share ripens for a month.
| Raw whole cow milk | Freshly milked, from local farms[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt | Dry-salted[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 4 days – 30 days
What changes: Calf rennet sets fresh raw milk, warmed to 30–35 °C in a copper pot
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 della Lunigiana is a soft cheese of raw cow's milk from the Lunigiana, at the north-west tip of Tuscany. The milk is set at 30–35 °C in a copper pot, and after cutting the curd is warmed again to 30–35 °C before it goes into wooden moulds. It is dry-salted, turned on wooden boards and mostly eaten within days; a small share ripens for a month. Made in 6 steps over 4 days – 30 days. The longest step, eat fresh or ripen, takes 4–30 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 4–30 daysReported[onaf-sheet] | Eat fresh or ripen |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet] | Warm the milk and set it |
The curd is warmed again to the setting temperature after cutting, then moulded in wood and dry-salted. It is a fresh cow's-milk caciotta; the same valley also makes Pecorino della Lunigiana from ewe's milk.
Made from raw milk and mostly eaten within days, so it gets little ripening. ONAF says it must be kept in a cold room. CDC advises pregnant women, adults over 65 and people with weak immunity to avoid cheese made from raw milk.
Hazards the sources name: Enterococci, some isolates carrying virulence genes, in raw-milk Caciotta, Caciocavallo and Scamorza from two Italian dairies made with natural cultures.
Every number is labelled with how it is known. How this atlas is made
The regional sheet records the decline of local dairy farms, from 80 cattle farms in 1992 to 18 in 2000, which limits how much can be made. About half the cheese goes to wholesalers in other regions.
