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Cheese from Italy, Sicilia
Raw whole goat milk is set in a wooden tub with kid or lamb rennet paste, broken to lentil-size grains and pressed by hand into rush baskets. The baskets are scalded in hot whey for about 4 hours, the cheeses dry for a day and are dry-salted once or twice, 10 days apart. They are eaten fresh after a few days or ripened for more than 4 months.
| Raw whole goat milk | From free-range or semi-free goats of various breeds, on pasture[pat-sheet][onaf-sheet] |
| Kid and/or lamb rennet paste | [pat-sheet][onaf-sheet] |
| Salt | Rubbed dry over the whole cheese[pat-sheet] |
| Black peppercorns or chilli flakesoptional | Added to the curd in the baskets when the buyer asks for it[pat-sheet][onaf-sheet] |
| Starter | The milk's own natural microflora; the ONAF sheet says the curd forms thanks to it. |
Total time across the recorded steps: 23 days
What changes: Kid or lamb rennet paste goes into the warm goat milk in a wooden tub
The filtered milk is warmed in a copper or steel cauldron and poured into the wooden tub. The curd then rests 5–30 minutes.
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 goat milk is set in a wooden tub with kid or lamb rennet paste, broken to lentil-size grains and pressed by hand into rush baskets. The baskets are scalded in hot whey for about 4 hours, the cheeses dry for a day and are dry-salted once or twice, 10 days apart. They are eaten fresh after a few days or ripened for more than 4 months. Made in 7 steps over 23 days. The longest step, dry-salt twice, 10 days apart, takes 20 days (Regione Siciliana 2018) and runs at 12–18 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 20 daysReported[pat-sheet][onaf-sheet] | Dry-salt twice, 10 days apart |
|---|---|---|
| Temperature | 12–18 °CReported[onaf-sheet] | Dry-salt twice, 10 days apart |
Sicily's basket goat cheese is scalded for hours in hot ricotta whey and dry-salted by hand in stages; its name changes with the salting, from unsalted tuma fresca to primosale, secondosale and stagionato. It is a 3 kg cylinder, unlike the small ball-shaped padduni.
Made from raw milk and eaten after 2–3 days to over 4 months of ripening (the unsalted fresh curd is called tuma fresca). ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says its origins go back to the 11th century BC, when Homer speaks of a drink made from grated goat cheese. It says Aristotle, in the 4th century BC, praised the taste of goat milk mixed with cow or sheep milk in Sicilian dairying, and Varro, in the 2nd century BC, stressed the nutritive qualities of goat milk and goat cheeses. It points to Carmelo Campisi's 1933 book, Pecore e pecorino della Sicilia, for the production method.
