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Cheese from Italy, Campania
Raw ewe milk is poured straight after milking into sealed steel cans that already hold lamb rennet. On the way down from the pasture the milk sets at its own 35–37 °C and the shaking breaks the curd into large, acid lumps. At the dairy the curd is packed into wicker or broom baskets, dried to form a crust, brined the next day and sold within 15–20 days.
| Raw whole ewe milk | Bagnolese or Malvizza sheep at open or semi-open pasture, milked April to August[pat-musciu][onaf-musciu] |
| Lamb rennet | Put in the cans before milking[pat-musciu][onaf-musciu] |
| Salt | Brine[pat-musciu][onaf-musciu] |
Total time across the recorded steps: 15 days – 20 days
What changes: Fresh warm ewe milk is poured into sealed cans that already hold lamb rennet
The filtered milk goes straight into the cans, which are closed at once.
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 ewe milk is poured straight after milking into sealed steel cans that already hold lamb rennet. On the way down from the pasture the milk sets at its own 35–37 °C and the shaking breaks the curd into large, acid lumps. At the dairy the curd is packed into wicker or broom baskets, dried to form a crust, brined the next day and sold within 15–20 days. Made in 5 steps over 15 days – 20 days. The longest step, keep until sale, takes 15–20 days (Regione Campania).
| Main step | 15–20 daysReported[pat-musciu][onaf-musciu] | Keep until sale |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-musciu] | Milk into cans with rennet |
The milk sets and the curd breaks inside sealed cans on the way from pasture to dairy, not in a vat. Shepherds made it this way on high pastures far from the valley, and it is sold young.
The milk is raw and the cheese is sold within 15–20 days of making. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses other than pressed cooked-curd cheeses such as Gruyère or Comté. It names Salmonella, enterohaemorrhagic E. coli and Listeria monocytogenes among the bacteria that can be in raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The Campania sheet says shepherds made it on the high pastures when it was hard to get down to the valley, and sold the cheese later. It says citations and sources confirm the herders have made it for centuries, with methods unchanged. It was entered in Campania's 23rd list of traditional food products.
