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Cheese from Italy, Campania
Raw whole ewe and goat milk, the evening milk once kept cool in a cave, is set at 36–38 °C with calf or kid rennet paste or an artichoke coagulant. The curd is broken to rice size, semi-cooked to 40–42 °C, pressed into baskets and kept warm at 38–40 °C until it reaches pH 5.2. After salting it ripens on boards in the caves of Monte Cervati, where grey moulds cover the rind.
| Raw whole ewe and goat milk | Evening milk plus the next morning's milk[pat-vallicelli][onaf-vallicelli] |
| Milk or whey starter (lattoinnesto or sieroinnesto) | Allowed if made on the farm itself[pat-vallicelli][onaf-vallicelli] |
| Calf or kid rennet paste, or artichoke coagulant | Paste made by the shepherds from the stomachs of slaughtered animals[pat-vallicelli][onaf-vallicelli] |
| Salt | Rubbed on dry, or saturated brine[pat-vallicelli] |
| Starter | on-farm milk or whey starter allowed |
Total time across the recorded steps: 3 months – 8 months
What changes: Starting material: evening milk kept cool in a cave, then the morning milk
Output: evening milk joined by the morning milk.
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 and goat milk, the evening milk once kept cool in a cave, is set at 36–38 °C with calf or kid rennet paste or an artichoke coagulant. The curd is broken to rice size, semi-cooked to 40–42 °C, pressed into baskets and kept warm at 38–40 °C until it reaches pH 5.2. After salting it ripens on boards in the caves of Monte Cervati, where grey moulds cover the rind. Made in 7 steps over 3 months – 8 months. The longest step, ripen in the Cervati caves, takes 3–8 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 8–10 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 3–8 monthsReported[onaf-vallicelli] | Ripen in the Cervati caves |
|---|---|---|
| Temperature | 8–10 °CReported[onaf-vallicelli] | Ripen in the Cervati caves |
| Acidity | pH 5.2Reported[pat-vallicelli][onaf-vallicelli] | Fill baskets and stew warm |
It is a semi-cooked canestrato that is kept warm until pH 5.2, then ripened in the caves of Monte Cervati, which give it a grey mould rind. Makers may set it with an artichoke coagulant instead of animal rennet.
The milk is raw. 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
The regional sheet says all the shepherds of the Cervati area used this method from time out of mind. Modern dairies keep the same steps with new tools and rooms.
