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Cheese from Italy, Abruzzo
Raw whole sheep milk is warmed to 38–40 °C, sometimes with whey or milk starter, and set with animal rennet in 20–30 minutes. The corn-size curd is packed by hand into rush baskets, turned for two days, dry-salted on both faces and washed in hot water. The cheese dries 25–30 days and ripens 4–10 months in cool rooms.
| Raw whole sheep milk | Fresh from milking, or chilled to about 4 °C and kept no more than 12–24 hours[pat-sheet][onaf-sheet] |
| Whey or milk starter (optional) | Adds thermophilic lactic bacteria to help souring[pat-sheet][onaf-sheet] |
| Animal rennet, liquid or powder, preferably lamb or kid | [pat-sheet][onaf-sheet] |
| Dry salt | [pat-sheet] |
| Starter | optional whey or milk starter (thermophilic) |
Total time across the recorded steps: 4.9 months – 11 months
What changes: The filtered raw milk is warmed to 38–40 °C in the cauldron
The milk is filtered into the cauldron; whey or milk starter may be added. Milk not used at once is chilled to about 4 °C and kept no more than 12–24 hours.
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 sheep milk is warmed to 38–40 °C, sometimes with whey or milk starter, and set with animal rennet in 20–30 minutes. The corn-size curd is packed by hand into rush baskets, turned for two days, dry-salted on both faces and washed in hot water. The cheese dries 25–30 days and ripens 4–10 months in cool rooms. Made in 7 steps over 4.9 months – 11 months. The longest step, ripen, takes 4–10 months (Regione Abruzzo) and runs at 10–14 °C (Regione Abruzzo).
| Main step | 4–10 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 10–14 °CReported[pat-sheet][onaf-sheet] | Ripen |
A Gran Sasso basket cheese of raw milk, close in origin to Canestrato Pugliese through the old transhumance. Its whey can start the next make, and the regional sheet allows natural ripening rooms, such as caves, to keep the typical microflora.
Made from raw sheep milk, used fresh or chilled to about 4 °C for no more than 12–24 hours. It can be eaten fresh or as the young incerato, after 25–30 days of drying. The FDA says US law requires raw-milk cheese to age at least 60 days, and that aging for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella.
Every number is labelled with how it is known. How this atlas is made
The regional sheet ties the cheese to the transhumance that linked the Tavoliere plains to the pastures of Campo Imperatore. It says a consortium to promote and protect it was formed recently, and that the name 'Canestrato di Castel del Monte' is reserved for cheese made to the consortium's rules.
