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Cheese from Italy, Molise
Raw milk of local cows, sheep or goats, alone or mixed, is set at 36–38 °C with calf, lamb or kid rennet in about 30 minutes. The curd is broken to rice-grain size, settles while the vat is warmed to about 40 °C, and is packed into rush baskets and dry-salted. It ripens at least 2 months in tuff caves dug under the old village.
| Raw whole milk of cows, sheep (Pagliarola breed) and/or goats | Each alone or mixed in any share; animals mostly at pasture[pat-sheet][onaf-sheet] |
| Calf, lamb or kid rennet | Enough to set the milk in about 30 minutes[pat-sheet] |
| Cooking salt | [pat-sheet] |
| Starter | No starter culture is listed, only raw milk, rennet and salt; the regional sheet calls the milk's native flora of fundamental importance to the cheese's character |
Total time across the recorded steps: 2 months
What changes: Calf, lamb or kid rennet goes into raw milk warmed to 36–38 °C
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 of local cows, sheep or goats, alone or mixed, is set at 36–38 °C with calf, lamb or kid rennet in about 30 minutes. The curd is broken to rice-grain size, settles while the vat is warmed to about 40 °C, and is packed into rush baskets and dry-salted. It ripens at least 2 months in tuff caves dug under the old village. Made in 5 steps over 2 months. The longest step, ripen in tuff caves, takes at least 2 months (ARSARP (Agenzia Regionale per lo Sviluppo Agr…).
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen in tuff caves |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet][onaf-sheet] | Warm the milk and add rennet |
A mixed-milk basket cheese whose share of cow, sheep and goat milk is free, ripened in the tuff caves dug under the houses of Pietracatella's old town.
Made from raw milk of herds free of brucellosis and tuberculosis. The regional sheet says ripening for more than 2 months makes it safe, but it cites no test of this cheese, and ANSES says a residual risk remains in raw-milk cheeses. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
ONAF quotes Longano, writing in 1790, who ranked the cheese of Pietracatella among the best of the province and said its quality owed as much to the skill of the cheesemaker as to the grass. It also quotes Giustiniani (1804), who wrote that Pietracatella's excellent pastures gave cheeses that other towns of the kingdom wanted.
