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Cheese from Italy, Umbria
A large caciotta of pasteurised milk that is 90–95 % cow and 5–10 % ewe. The milk is pasteurised at 70–73 °C, given streptococci and lactobacilli, set with calf rennet at 35–40 °C, cut to maize-kernel size and warmed in moulds at 35–40 °C. It is brined for 24–36 hours, ripened 20 days to 12 months and washed before sale.
| Cow milk, pasteurised90–95 % | Stored at 10 °C at most before pasteurising[spec] |
| Ewe milk, pasteurised5–10 % | [spec] |
| Direct-inoculation culture of streptococci and lactobacilli | [spec] |
| Calf rennet | [spec] |
| Salt, as brine of 16–21 °Bé or dry | [spec] |
| Starter | direct-inoculation culture of streptococci and lactobacilli |
Total time across the recorded steps: 21 days – 12 months
What changes: The cow and ewe milk is pasteurised at 70–73 °C for under a minute and a half
Output: pasteurised cow and ewe milk.
Microbes at work in this step
pasteurising kills the milk's own bacteria
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
A large caciotta of pasteurised milk that is 90–95 % cow and 5–10 % ewe. The milk is pasteurised at 70–73 °C, given streptococci and lactobacilli, set with calf rennet at 35–40 °C, cut to maize-kernel size and warmed in moulds at 35–40 °C. It is brined for 24–36 hours, ripened 20 days to 12 months and washed before sale. Made in 6 steps over 21 days – 12 months. The longest step, ripen, then wash, takes 20 days – 12 months (Disciplinare di produzione 'Caciottone di Nor…). Streptococci and Lactobacilli do most of the fermenting.
| Main step | 20 days – 12 monthsSet[spec] | Ripen, then wash |
|---|---|---|
| Temperature | 70–73 °CSet[spec] | Store and pasteurise the mixed milk |
Larger than the traditional cow-milk caciotta. A small share of ewe milk (5–10 %) lets it keep longer at that size, and it is sold as dolce, medio or riserva by age.
The milk is pasteurised at 70–73 °C for 37–75 seconds, and the cheese ripens at least 20 days.
Every number is labelled with how it is known. How this atlas is made
Mixed-milk cheese was made in the Valnerina before the mid-20th century. In winter most sheep left on transhumance, so the little ewe milk left at home was mixed with cow milk. The cheese appears in photos of the Norcia black truffle fair from the late 1950s. The EU registered the PGI in 2024.
