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Cheese from Italy, Marche
Raw, freshly drawn cow milk, often mixed with some ewe or goat milk, sets with calf rennet in 20–30 minutes. The curd is broken to rice-grain size, pressed into moulds by hand, dry-salted for up to two days and scalded for a few minutes in boiling whey. It ripens 15–20 days with its rind washed every other day; in Montefeltro it is aged 2–6 months, sometimes under walnut leaves.
| Raw cow milk, with ewe and/or goat milk in variable amounts | All local milk; the share changes with the area and the season[pat-sheet][onaf-sheet] |
| Calf rennet | [pat-sheet][onaf-sheet][onaf-page] |
| Salt, for dry-salting | [pat-sheet] |
| Whey, boiling, for scalding; warm, for washing | [pat-sheet] |
| Walnut leaves (Montefeltro, optional) | [pat-sheet] |
| Native lactic cultures (optional) | [onaf-sheet] |
| Starter | cultures of native lactic bacteria may be added |
Total time across the recorded steps: 2.6 months – 6.7 months
What changes: Calf rennet sets the fresh raw milk into a curd in 20–30 minutes
Rennet goes into raw milk straight after milking. Output: curd.
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, freshly drawn cow milk, often mixed with some ewe or goat milk, sets with calf rennet in 20–30 minutes. The curd is broken to rice-grain size, pressed into moulds by hand, dry-salted for up to two days and scalded for a few minutes in boiling whey. It ripens 15–20 days with its rind washed every other day; in Montefeltro it is aged 2–6 months, sometimes under walnut leaves. Made in 8 steps over 2.6 months – 6.7 months. The longest step, age or refine under walnut leaves (Montefeltro), takes 2–6 months (Regione Marche 2014).
| Main step | 2–6 monthsReported[pat-sheet][onaf-page] | Age or refine under walnut leaves (Montefeltro) |
|---|---|---|
| Temperature | 43–44 °CReported[pat-sheet] | Semi-cook (some makers) |
A region-wide Marche caciotta of raw cow milk with some ewe or goat milk. It is scalded in boiling whey after salting, and its rind is washed with water and warm whey while it ripens. Montefeltro forms may be refined under layers of walnut leaves.
Made from raw milk and sold after at least 10 days, so it is a young raw-milk cheese. Keep it cold. ANSES, the French food safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The Marche regional government identified caciotta as a milk product with traditional characteristics in its resolution no. 2985 of 30 November 1998 (a Giunta resolution, not a decree), under article 8 of Italian legislative decree 173/98. The cheese is made all year in all five provinces of the Marche.
