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Cheese from Italy, Toscana
Goat cheeses from the one goat farm on the island of Capraia. Cultures go into the milk with only a drop of rennet per litre, and the milk sets over 24 hours. For the fresh caprino the curd drains in cloths for 12 hours and is kneaded with salt and herbs into 70 g cheeses; for the caciotta it is moulded, salted and ripened into a firm 0.7 kg cheese.
| Whole goat milk | The regional sheet says raw milk from organic farming; ONAF says pasteurised at 72 °C[tos-capraia][onaf-capraia] |
| Lactic cultures | Added straight to the fresh milk[tos-capraia][vetrina-capraia] |
| Rennet1 drop per litre of milk | Calf liquid rennet, according to ONAF[tos-capraia][onaf-capraia] |
| Salt | [tos-capraia] |
| Garlic and rosemary, thyme, chives or chilli | Kneaded into the fresh caprino[tos-capraia] |
| Starter | lactic cultures |
Total time across the recorded steps: 32 days
What changes: Starting material: whole milk from the island's goats
ONAF says the milk is pasteurised at 72 °C for about 30 minutes; the regional sheet calls both cheeses raw-milk cheeses but lists a pasteuriser among the tools. Output: whole goat 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
Goat cheeses from the one goat farm on the island of Capraia. Cultures go into the milk with only a drop of rennet per litre, and the milk sets over 24 hours. For the fresh caprino the curd drains in cloths for 12 hours and is kneaded with salt and herbs into 70 g cheeses; for the caciotta it is moulded, salted and ripened into a firm 0.7 kg cheese. Made in 6 steps over 32 days. The longest step, ripen the caciotta, takes at least 30 days (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 4 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | at least 30 daysReported[onaf-capraia] | Ripen the caciotta |
|---|---|---|
| Temperature | 4 °CReported[onaf-capraia] | Ripen the caciotta |
One farm makes both a kneaded, extruded fresh caprino and a moulded caciotta from the same slow-set milk, using only a drop of rennet per litre. The two sources disagree on whether the milk is raw or pasteurised.
The regional sheet says both cheeses are made from raw milk. ONAF says the milk is pasteurised at 72 °C. Treat it as a raw-milk cheese unless the label says otherwise. The fresh caprino is not ripened. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says livestock raising was long a vital source of living on the island, because of its distance from the mainland. In the penal farm colony (1812–1986) about 400 goats were kept and prisoners made cheese, and a goat and cheese company was founded in 1910.
