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Cheese from Italy, Basilicata
Goat milk is heated over a wood fire to 85–90 °C with the aromatic herb nepitella, so the whey proteins set, then cooled to 35–38 °C and set with farm kid or lamb rennet paste. The curd is broken to rice size, worked by hand into small balls and wrapped in fresh ferns tied with broom. It is a variant of cacioricotta, eaten fresh or after a few weeks.
| Raw whole goat milk | From goats of mixed breeds on open pasture[pat-casieddo][onaf-casieddo] |
| Nepitella leaves (Calamintha nepeta) | Put into the milk while it heats[pat-casieddo][onaf-casieddo] |
| Kid or lamb rennet paste | Made on the farm[pat-casieddo][onaf-casieddo] |
| Salt | A light salting, mainly for cheeses kept a few weeks[pat-casieddo][onaf-casieddo] |
| Fresh ferns and broom stems | The ferns are woven round the cheese and tied with broom[pat-casieddo] |
Total time across the recorded steps: 7 days
What changes: The milk is heated to 85–90 °C over a wood fire with nepitella
The herb goes in while the milk heats. Near boiling, the whey proteins start to set, as in cacioricotta.
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
Goat milk is heated over a wood fire to 85–90 °C with the aromatic herb nepitella, so the whey proteins set, then cooled to 35–38 °C and set with farm kid or lamb rennet paste. The curd is broken to rice size, worked by hand into small balls and wrapped in fresh ferns tied with broom. It is a variant of cacioricotta, eaten fresh or after a few weeks. Made in 6 steps over 7 days. The longest step, salt and dry briefly, for keeping, takes 7 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 7 daysReported[onaf-casieddo] | Salt and dry briefly, for keeping |
|---|---|---|
| Temperature | 85–90 °CReported[pat-casieddo][onaf-casieddo] | Heat the milk with nepitella |
It is made like a cacioricotta, with the milk heated nearly to boiling, but nepitella is steeped in the milk and each cheese is hand-shaped and sold wrapped in fresh ferns. It is made only from June to September.
The milk is heated to 85–90 °C before the rennet goes in, then handled by hand. The regional sheet calls it a product for eating fresh. That heat does not protect curd contaminated afterwards. In a lab challenge test on a related goat cacioricotta, a non-toxigenic E. coli O157:H7 strain added after heating grew in the curd and was still present after 90 days.
Hazards the sources name: Escherichia coli O157:H7 (a non-toxigenic test strain), added after the milk was heated and cooled to 37 °C, grew in the curd and was still present after 90 days of ripening in lab-made goat cacioricotta, a related cheese.
Every number is labelled with how it is known. How this atlas is made
