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Cheese from Italy, Sicilia
Raw milk from Cinisara cows and Valle del Belice ewes is set with lamb paste rennet at about 36 °C in a wooden vat, with no starter added. The curd is broken to rice size, held about 4 hours under hot whey, pressed flat and hung over a chestnut pole. Next day it is sliced, stretched in hot whey, pressed into a square block in a wooden form and brined 12 hours per kg.
| Raw whole Cinisara cow milk70–80% | From one or two milkings[pat-sheet] |
| Raw whole Valle del Belice ewe milk20–30% | [pat-sheet] |
| Lamb paste rennet80 g per 100 L of milk | [pat-sheet] |
| Hot whey (scotta) | Left in the vat after making ricotta or cheese; used to cook and to stretch the curd[pat-sheet][onaf-sheet] |
| Salt (saturated brine) | [pat-sheet] |
| No starter | Lactic bacteria come from the biofilm on the wooden vat and tools[onaf-sheet] |
| Starter | none added; lactic bacteria from the wooden vat's biofilm |
Total time across the recorded steps: 21 days – 12 months
What changes: Starting material: raw cow and ewe milk, filtered into a wooden vat
Output: raw cow and ewe milk from one or two milkings.
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 milk from Cinisara cows and Valle del Belice ewes is set with lamb paste rennet at about 36 °C in a wooden vat, with no starter added. The curd is broken to rice size, held about 4 hours under hot whey, pressed flat and hung over a chestnut pole. Next day it is sliced, stretched in hot whey, pressed into a square block in a wooden form and brined 12 hours per kg. Made in 9 steps over 21 days – 12 months. The longest step, ripen, takes 20 days – 12 months (ONAF (national organisation of cheese tasters)).
| Main step | 20 days – 12 monthsReported[onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 36 °CReported[pat-sheet] | Set with lamb rennet |
A caciocavallo of mixed cow and ewe milk, made with wooden tools and no added starter. It is pressed into a square block like Ragusano, and its name comes from Monte Cofano.
Made from raw milk with no added starter; the acid comes from the bacteria living on the wooden vat. The sheet asks for clean, healthy rooms and cool, ventilated cellars. The cheese ripens at least 20 days and may be eaten fresh. ANSES, the French food safety agency, links raw-milk cheese to 34 % of salmonellosis, 37 % of listeriosis and 60 % of enterohaemorrhagic E. coli outbreaks in France over ten years. It advises pregnant women, people with weak immunity, people over 65 and young children not to eat raw-milk cheeses, except pressed cooked cheeses such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The name comes from Monte Cofano in Custonaci. Both sheets say that, according to the writer Samuel Butler, the cheese goes back to the early 1500s.
