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Cheese from Italy, Campania
Raw goat milk is filtered, warmed to about 36–37 °C and set with calf or kid rennet in 20–25 minutes. The curd is broken to rice-grain size, drained in wicker baskets and dipped in hot ricotta whey, then dry-salted for two days, dipped in whey again and dried on racks. It is eaten fresh after 1–3 weeks or semi-aged for 1–3 months.
| Raw whole goat milk | Filtered before use[cam-cilento][onaf-cilento] |
| Calf or kid rennet | Calf rennet makes a sweet cheese; kid rennet paste makes it stronger and slightly sharp[cam-cilento][onaf-cilento] |
| Salt | Dry salt[cam-cilento] |
| Hot whey left from making ricotta | For dipping the cheeses, twice[cam-cilento][onaf-cilento] |
Total time across the recorded steps: 9 days – 3 months
What changes: Starting material: raw goat milk, filtered and warmed to about 36–37 °C
Output: warm raw 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
Raw goat milk is filtered, warmed to about 36–37 °C and set with calf or kid rennet in 20–25 minutes. The curd is broken to rice-grain size, drained in wicker baskets and dipped in hot ricotta whey, then dry-salted for two days, dipped in whey again and dried on racks. It is eaten fresh after 1–3 weeks or semi-aged for 1–3 months. Made in 8 steps over 9 days – 3 months. The longest step, ripen, takes 7 days – 3 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 7 days – 3 monthsReported[onaf-cilento] | Ripen |
|---|---|---|
| Temperature | 36–37 °CReported[cam-cilento] | Filter and warm the milk |
The forms are dipped twice in the hot whey left from ricotta making, once before and once after salting; the ONAF sheet says the first dip seals the forms. The choice of calf or kid rennet makes two distinct cheeses.
Raw-milk goat cheese that may be eaten after a week. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the cheese is called "casu" in the Cilento dialect, and that it is very old. Its making is not officially dated, but it has been made the same way for at least 25 years, the period the rules for traditional food products require. The Campania region listed it among its traditional food products (PAT).
