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Cheese from Italy, Campania
Raw whole ewe milk is set with calf rennet at 35 °C, broken to hazelnut or corn size and pressed by hand into baskets. The dry-salted cheeses ripen about six months in stone huts at 8–15 °C, then are stacked in sealed, light-proof jars over olive oil and wild herbs for at least six more months, where they referment without air.
| Raw whole ewe milk | Evening and morning milkings of sheep grazed on mountain pasture[pat-maturo][onaf-maturo] |
| Liquid calf rennet | [pat-maturo][onaf-maturo] |
| Medium-grain salt | Rubbed on the faces[pat-maturo][onaf-maturo] |
| Olive oil | Rubbed on the rind during ripening, and poured in the bottom of the jar[pat-maturo][onaf-maturo] |
| Wild herbs | Put in the jar with the oil[pat-maturo][onaf-maturo] |
Total time across the recorded steps: 12 months
What changes: Calf rennet sets the raw ewe milk at 35 °C in about 30 minutes
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 ewe milk is set with calf rennet at 35 °C, broken to hazelnut or corn size and pressed by hand into baskets. The dry-salted cheeses ripen about six months in stone huts at 8–15 °C, then are stacked in sealed, light-proof jars over olive oil and wild herbs for at least six more months, where they referment without air. Made in 6 steps over 12 months. The longest step, ripen in the stone huts, takes at least 6 months (Regione Campania 2015) and runs at 8–15 °C (Regione Campania 2015).
| Main step | at least 6 monthsReported[pat-maturo] | Ripen in the stone huts |
|---|---|---|
| Temperature | 8–15 °CReported[pat-maturo][onaf-maturo] | Ripen in the stone huts |
It gets two ripenings, about six months on boards in stone huts and then at least six months sealed in dark jars over oil and herbs. In the jar it referments without air.
The milk is raw and the cheese is ripened for a year or more. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
When fresh cheese was more than local need, some was kept by coating it with oil and herbs, sometimes vinegar, and closing it in jars against pests. Local witnesses confirm the same method for at least 25 years.
