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Cheese from Italy, Sicilia
Whole raw sheep and goat milk, at least 35% goat, is set at 39 °C in a tinned copper pot with lamb or kid rennet paste. The curd is cooked to about 60 °C, gathered by hand into one ball, pierced with a rod to drain and pressed in wooden hoops. It is dry-salted for 20–30 days, oiled, and ripens from one month to two years, ideally about 8 months.
| Whole raw sheep milk | [pat-sheet][onaf-sheet] |
| Whole raw goat milk | At least 35% of the milk[pat-sheet][onaf-sheet] |
| Natural rennet (ONAF says lamb and/or kid paste) | [pat-sheet][onaf-sheet] |
| Salt (ONAF says coarse sea salt) | [pat-sheet][onaf-sheet] |
| Olive oil for the rind | [pat-sheet][onaf-sheet] |
| Starter | No starter is added; the curd forms thanks to the natural microflora of the milk. |
Total time across the recorded steps: 50 days – 2.1 years
What changes: Raw sheep milk and at least 35% goat milk are filtered into a copper pot
The raw milk of one warm milking is filtered into a tinned copper pot (codara) over a hearth.
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
Whole raw sheep and goat milk, at least 35% goat, is set at 39 °C in a tinned copper pot with lamb or kid rennet paste. The curd is cooked to about 60 °C, gathered by hand into one ball, pierced with a rod to drain and pressed in wooden hoops. It is dry-salted for 20–30 days, oiled, and ripens from one month to two years, ideally about 8 months. Made in 7 steps over 50 days – 2.1 years. The longest step, ripen and oil, takes 30 days – 2 years (ONAF (national organisation of cheese tasters)).
| Main step | 30 days – 2 yearsReported[onaf-sheet] | Ripen and oil |
|---|---|---|
| Temperature | 39 °CReported[onaf-sheet] | Set with lamb or kid rennet |
The Novara version of Maiorchino must hold at least 35% goat milk. Like Maiorchino, its curd is gathered into one ball and pierced with a rod to drain, then salted by hand for weeks and oiled.
Made from raw milk; the curd is cooked to about 60 °C and the cheese ripens at least a month. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese, except cooked pressed cheeses.
Every number is labelled with how it is known. How this atlas is made
The cheese is linked to the Maiorchina, a game from about the 1600s still played at carnival in Novara di Sicilia. Teams roll an aged wheel of about 10 kg, steered with a cord, more than two kilometres through the old town, and the team with the fewest throws wins.
