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Cheese from Italy, Tuscany, province of Grosseto, the Maremma, above all Sorano and Manciano
This Maremma caciotta is a soft, sweet ewe's-milk cheese of about 1.2 kg, made from pasteurised milk of flocks kept at pasture. ONAF describes a milk starter, setting at 36–38 °C with calf rennet, a walnut-sized cut and a half-cook to 40 °C. After brining it ripens for 20–40 days.
| Whole sheep milk, pasteurised | [pat-sheet] |
| Milk starter (latto-innesto) | [onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt, as brine | [onaf-sheet] |
| Starter | milk starter (latto-innesto) |
Total time across the recorded steps: 20 days – 40 days
What changes: The ewe's milk is pasteurised before cheesemaking
The regional sheet says the milk is pasteurised before cheesemaking.
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
This Maremma caciotta is a soft, sweet ewe's-milk cheese of about 1.2 kg, made from pasteurised milk of flocks kept at pasture. ONAF describes a milk starter, setting at 36–38 °C with calf rennet, a walnut-sized cut and a half-cook to 40 °C. After brining it ripens for 20–40 days. Made in 7 steps over 20 days – 40 days. The longest step, ripen, takes 20–40 days (Regione Toscana (ARSIA)). Lactococcus lactis, the selected autochthonous starter of Pecorino Toscano PDO from a Roccastrada dairy (a related Tuscan ewe's cheese made from milk pasteurised at 73 C for 5 s and ripened about 4 months): Lactococcus made up 98.3 % of the active bacterial profile and mesophilic lactococci counted 8.4 log CFU/g does most of the fermenting.
| Main step | 20–40 daysReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–38 °CReported[onaf-sheet] | Add starter and rennet |
It is a young, soft ewe's caciotta made from pasteurised milk with a milk starter, half-cooked to 40 °C and ripened only 20–40 days.
The milk is pasteurised and the cheese ripens 20–40 days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet credits its character to milk from flocks at pasture and skilled cheesemakers. Most of it is sold elsewhere in Italy through wholesalers.
