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Cheese from Italy, Calabria
Raw whole cow milk is set with kid rennet paste at about 35 °C. The curd is broken to hazelnut size and left on a sloping table for 4–10 hours to sour, then stretched in water at about 85 °C and shaped by hand into a pear with no head. It is brined, tied with cord and aged 1–4 months, turning piquant by about 4 months.
| Raw whole cow milk | From cows kept semi-free or on open pasture on the farm itself[pat-sheet][onaf-sheet] |
| Kid rennet paste (natural rennet) | [pat-sheet][onaf-sheet] |
| Salt, as brine | The fresh cheese may be left unsalted[pat-sheet][onaf-sheet] |
| Hot water, about 85 °C, for stretching | [onaf-sheet] |
| Starter | none added; the sheet calls the souring of the curd at room temperature "lactic" |
Total time across the recorded steps: 31 days – 4 months
What changes: Kid rennet paste goes into the warm raw milk and sets a curd
The ONAF sheet gives 30–35 °C and no setting time. 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 whole cow milk is set with kid rennet paste at about 35 °C. The curd is broken to hazelnut size and left on a sloping table for 4–10 hours to sour, then stretched in water at about 85 °C and shaped by hand into a pear with no head. It is brined, tied with cord and aged 1–4 months, turning piquant by about 4 months. Made in 7 steps over 31 days – 4 months. The longest step, age hanging in a cellar, takes 30 days – 4 months (Regione Calabria). Lactic acid bacteria, which sour the curd before stretching does most of the fermenting.
| Main step | 30 days – 4 monthsReported[pat-sheet] | Age hanging in a cellar |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet] | Set with kid rennet |
A family-made pasta filata pear without the small head of a caciocavallo. It uses kid rennet paste and raw cow milk, and the curd sours on a table for 4–10 hours before stretching.
Made from raw milk with wooden tools and a wood fire under a hygiene exemption. The ONAF sheet names Staphylococcus aureus, total bacteria and somatic cells as the raw-milk risks and says milk outside the legal limits should not be used.
Hazards the sources name: Staphylococcus aureus (named as a raw-milk risk, with total bacteria and somatic cells).
Every number is labelled with how it is known. How this atlas is made
The name caciocavallo is said to come from cheeses hung in pairs astride a pole near the hearth. A farm in Contrada Schiavo holds documents showing the cheese is more than 25 years old.
