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Cheese from Italy, Abruzzo
Raw whole cow milk, warmed to 32–36 °C and given a whey or milk starter if one is used, is set with calf rennet in 30–40 minutes. The curd is broken to hazelnut size, warmed to 40–45 °C under the whey, put into rush baskets, pressed lightly by hand and turned twice. The white rindless cheese is kept in water at about 4 °C and eaten within 2–3 days.
| Raw whole cow milk, filtered | [pat-sheet][onaf-sheet] |
| Whey or milk starter (siero- or latte-innesto) with thermophilic lactic floraoptional | Whey drained from the previous make can be kept as the next starter[pat-sheet] |
| Calf rennet | Dosed by its strength and the milk's acidity[pat-sheet] |
| Saltoptional | Only for cheeses sold after 48 hours[pat-sheet] |
| Starter | optional whey or milk starter carrying thermophilic lactic flora |
Total time across the recorded steps: 1.5 h – 1.7 h
What changes: Whey or milk starter, if used, goes into raw milk warmed to 32–36 °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, warmed to 32–36 °C and given a whey or milk starter if one is used, is set with calf rennet in 30–40 minutes. The curd is broken to hazelnut size, warmed to 40–45 °C under the whey, put into rush baskets, pressed lightly by hand and turned twice. The white rindless cheese is kept in water at about 4 °C and eaten within 2–3 days. Made in 7 steps over 1.5 h – 1.7 h. The longest step, fill rush baskets, press and turn, takes 1 h (Regione Abruzzo).
| Main step | 1 hReported[pat-sheet] | Fill rush baskets, press and turn |
|---|---|---|
| Temperature | 32–36 °CReported[pat-sheet] | Warm the milk; add starter if used |
The name joins the rush basket (giunco) and the squeezing (spremitura) of the curd. In Teramo, sprisciocca means the curd pressed lightly and kept 24 hours, firmer than the just-made giuncata of Chieti and Pescara.
Made from raw milk and eaten within 2–3 days, kept at about 4 °C in water. 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 regional sheet cites late nineteenth-century writers, among them Teodoro Bonanni (1888) and the Jacini inquiry, who praised the dairy products of the time, among which fresh cow cheeses are always present. Elders say the curd was also carried to market wrapped in large leaves of wild cucurbits.
