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Cheese from Italy, Abruzzo
Raw whole cow milk is made into cheese twice a day, after each milking. It is set with calf rennet at 36–38 °C, semi-cooked at 40–45 °C, broken to hazelnut size and pressed into rush baskets. The formed cheeses are dipped back into whey at up to 50 °C to seal them, then dry-salted and usually eaten within a few days.
| Raw whole cow milk, filtered | From Brown Swiss, Pezzata Rossa, Pezzata Nera or crosses; one batch per milking[pat-sheet] |
| Calf rennet, liquid or powder dissolved in water | Dose set by the rennet's strength and the milk's acidity[pat-sheet] |
| Whey or milk starter (optional) | Whey kept from the last make, to bring thermophilic lactic bacteria[pat-sheet][onaf-sheet] |
| Salt, for dry-salting | [pat-sheet] |
| Starter | optional whey or milk starter carrying thermophilic lactic bacteria |
Total time across the recorded steps: 16 days
What changes: Raw milk warms to 36–38 °C, and whey or milk starter may go in
Whey or milk starter may be added to help the milk sour.
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 cow milk is made into cheese twice a day, after each milking. It is set with calf rennet at 36–38 °C, semi-cooked at 40–45 °C, broken to hazelnut size and pressed into rush baskets. The formed cheeses are dipped back into whey at up to 50 °C to seal them, then dry-salted and usually eaten within a few days. Made in 7 steps over 16 days. The longest step, wash, dry and ripen, takes 15 days (ONAF (national organisation of cheese tasters)).
| Main step | 15 daysReported[onaf-sheet] | Wash, dry and ripen |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet] | Warm the milk and add starter |
The formed cheeses are sealed by dipping them, still in their baskets, back into hot whey. It is made at every milking and now mostly eaten fresh; it was once aged larger for grating and for Easter fiadoni.
Made from raw milk and mostly eaten within a few days, so it is a fresh 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
Podolica cows, once used for farm work, gave the milk until the 1960s; dairy breeds took over and the method stayed the same. Records of the covered market in Lanciano show the caciotta sold there since the early 1950s.
