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Cheese from Italy, Campania
Raw whole cow milk, still at body heat from the morning milking, is set with farm-made kid rennet in 1–2 hours without heating. The curd is broken to rice-grain size, pressed briefly into wicker or plastic baskets in 1–2 kg pieces and dry-salted on both faces. It ripens from 10 days to 2–3 months in cellars or lofts, where a light white mould forms on the rind.
| Raw whole cow milk, freshly milked in the morning | Mainly from Brown or Italian Red Pied cows of small and medium herds[pat-sheet][onaf-sheet] |
| Kid rennet paste, made on the farm | [pat-sheet][onaf-sheet] |
| Food salt | [pat-sheet] |
Total time across the recorded steps: 10 days – 3 months
What changes: Farm-made kid rennet goes into morning milk still warm from the cow
The milk is not heated unless the room is too cold. ONAF gives 37–38 °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 whole cow milk, still at body heat from the morning milking, is set with farm-made kid rennet in 1–2 hours without heating. The curd is broken to rice-grain size, pressed briefly into wicker or plastic baskets in 1–2 kg pieces and dry-salted on both faces. It ripens from 10 days to 2–3 months in cellars or lofts, where a light white mould forms on the rind. Made in 6 steps over 10 days – 3 months. The longest step, ripen in a cellar or loft, takes 10 days – 3 months (Regione Campania 2015).
| Main step | 10 days – 3 monthsReported[pat-sheet] | Ripen in a cellar or loft |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet] | Add kid rennet to warm fresh milk |
The soft cow cheese of Pietraroja is set with farm kid rennet at the milk's own body heat, with no cooking and no hot water, and ripened from 10 days to 2–3 months.
Made from raw milk and ripened from 10 days to 2–3 months. 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 places the cheese in a very small area, the commune of Pietraroja 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).
