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Cheese from Italy, Campania
Raw whole milk from Napoletana and other local goats is set with a kid paste rennet, often made by the farmer from air-dried kid abomasum. The curd is broken to corn size, hand-filled into moulds and left to drain until the next day, salted dry or in brine, and eaten fresh or after 2–40 days.
| Raw whole goat milk from the farm's own goats | [pat-sheet][onaf-sheet] |
| Kid paste rennet | Often farm-made from a whole kid abomasum air-dried 30–40 days, pounded and kept under a film of olive oil[onaf-sheet] |
| Salt (dry or brine) | [onaf-sheet] |
Total time across the recorded steps: 2 days – 40 days
What changes: Raw whole goat milk is filtered and warmed for setting
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
Raw whole milk from Napoletana and other local goats is set with a kid paste rennet, often made by the farmer from air-dried kid abomasum. The curd is broken to corn size, hand-filled into moulds and left to drain until the next day, salted dry or in brine, and eaten fresh or after 2–40 days. Made in 6 steps over 2 days – 40 days. The longest step, ripen briefly, takes 2–40 days (ONAF (national organisation of cheese tasters)). Mesophilic lactococci and mesophilic lactobacilli, which dominated Cilentana, a related raw goat cheese of Campania that relied on the milk's own microbiota does most of the fermenting.
| Main step | 2–40 daysReported[onaf-sheet] | Ripen briefly |
|---|
A raw-milk goat caciotta from the endangered Napoletana breed, set with farm-made kid paste rennet and ripened only 2–40 days.
The milk is raw and whole, with no heat treatment. The cheese is eaten fresh or after 2–40 days in cool, dry rooms. The CDC warns that raw-milk foods can carry Campylobacter, E. coli, Listeria, Brucella and Salmonella, and that good farm practice cannot guarantee their absence. Children under 5, adults over 65, pregnant women and people with weak immunity are most at risk.
Hazards the sources name: Coliforms, E. coli and coagulase-positive staphylococci in raw goat milk and early Cilentana, a related raw goat cheese of Campania; Salmonella and Listeria monocytogenes were not detected there.
Every number is labelled with how it is known. How this atlas is made
The Romans named the range Montes Lactarii for its milk. The Napoletana goat, now close to extinction, still grazes half-wild there, and the caciotta has been made for generations in Pimonte.
