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Cheese from Italy, Campania
Fresh raw milk of cows, ewes and goats, in spring about 70, 20 and 10 parts, is set with farm-made kid rennet at 37–38 °C for 1.5–2 hours. The curd is broken finer than rice, pressed into wicker baskets in 1–2 kg pieces, salted and dried 2–3 days on sloping boards. It ripens 2–6 months, up to 12, in airy rooms above 1000 m, washed with water and vinegar and oiled.
| Raw whole cow milk (mainly Brown or Italian Red Pied)About 70% | Typical spring share; the sheets say the share seems to reflect the shrinking of goat farming in the area[pat-sheet][onaf-sheet] |
| Raw whole ewe milk (local breeds)About 20% | [pat-sheet][onaf-sheet] |
| Raw whole goat milk (local breeds)About 10% | [pat-sheet][onaf-sheet] |
| Kid rennet paste, made on the farm | [pat-sheet][onaf-sheet] |
| Food salt, or brine | [pat-sheet] |
| Water, vinegar and oil | For washing and oiling the rind during ripening[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 2.1 months – 12 months
What changes: Fresh cow, ewe and goat milk are poured together into the cauldron
Freshly drawn cow, ewe and goat milk is filtered and mixed; in spring about 70% cow, 20% ewe and 10% goat.
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
Fresh raw milk of cows, ewes and goats, in spring about 70, 20 and 10 parts, is set with farm-made kid rennet at 37–38 °C for 1.5–2 hours. The curd is broken finer than rice, pressed into wicker baskets in 1–2 kg pieces, salted and dried 2–3 days on sloping boards. It ripens 2–6 months, up to 12, in airy rooms above 1000 m, washed with water and vinegar and oiled. Made in 6 steps over 2.1 months – 12 months. The longest step, ripen in mountain rooms, takes 2–12 months (Regione Campania 2015).
| Main step | 2–12 monthsReported[pat-sheet][onaf-sheet] | Ripen in mountain rooms |
|---|---|---|
| Temperature | 37–38 °CReported[pat-sheet][onaf-sheet] | Set with kid rennet |
Made from all three milks together, mostly cow, set slowly with farm kid rennet and ripened in netted cupboards above 1000 m on the Matese, with washes of water and vinegar.
Made from raw milk and ripened 2 to 6 months or more, up to 12. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese 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
The ONAF sheet says the cheese reflects the traditions of a very small area on the Benevento slopes of the Matese. The regional sheet says local testimony confirms it has been made for at least 25 years. The Campania region listed it among its traditional food products (PAT).
