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Cheese from Italy, Lazio, province of Frosinone, the commune of Ferentino
Caciotta di vacca ciociara looks like a caciotta but is made like a pasta filata. Cow's milk is heat-treated at 68–72 °C, soured with mesophilic cultures and set with calf rennet, and the ripened curd is stretched by hand in 95 °C water in a wooden tub and put into cylindrical moulds. It is brined, sometimes smoked or flavoured with chilli, garlic, pepper or truffle, and kept about ten days in a cold room.
| Whole cow milk, two milkings | From local cows; kept at 4 °C, filtered through cloth[pat-sheet] |
| Mesophilic starter cultures | [pat-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Saturated brine | [pat-sheet] |
| One flavouring for the herb type | Chilli, garlic, pepper or truffle, worked into the stretched curd[onaf-sheet] |
| Starter | mesophilic starter cultures; liquid calf rennet added 30 minutes later |
Total time across the recorded steps: 11 days – 21 days
What changes: The filtered milk is heated to 68–72 °C for 20 seconds
The two milkings are kept at 4 °C before treatment.
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 di vacca ciociara looks like a caciotta but is made like a pasta filata. Cow's milk is heat-treated at 68–72 °C, soured with mesophilic cultures and set with calf rennet, and the ripened curd is stretched by hand in 95 °C water in a wooden tub and put into cylindrical moulds. It is brined, sometimes smoked or flavoured with chilli, garlic, pepper or truffle, and kept about ten days in a cold room. Made in 9 steps over 11 days – 21 days. The longest step, keep in a cold room, takes 10–20 days (Regione Lazio (ARSIAL)) and runs at 4 °C (Regione Lazio (ARSIAL)).
| Main step | 10–20 daysReported[pat-sheet][onaf-sheet] | Keep in a cold room |
|---|---|---|
| Temperature | 4 °CReported[pat-sheet] | Keep in a cold room |
It has the cylinder shape of a caciotta but is made as a pasta filata: the curd is stretched in 95 °C water in a wooden tub, moulded and firmed in cool water for 15 hours.
The milk is heat-treated at 68–72 °C for 20 seconds, and the cheese is kept at 4 °C.
Every number is labelled with how it is known. How this atlas is made
ONAF places it in the Ciociaria tradition of a wooden tub for stretching, wooden tables for handling and wooden boards for ripening.
