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Cheese from Italy, Campania
Raw cow milk is set with liquid calf rennet, broken to olive size and the curd left to sour at room temperature until it stretches; it is then stretched in boiling whey. Separately, the whey is heated to 75–80 °C, the floating flakes drained a day in cloth and worked by hand with cold water to free a whey butter. The stretched curd is wrapped around a ball of this butter, sealed and brined about 12 hours.
| Raw whole cow milk | [onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Whey butter, made from the flakes ('prima ricotta') that rise from the heated whey | [pat-sheet][onaf-sheet] |
| Salt, as brine at 20% density | [onaf-sheet] |
Total time across the recorded steps: 37 h
What changes: Calf rennet sets the raw milk and the curd is broken to olive size
Cloth-filtered milk is warmed and set with liquid calf rennet; the curd is broken with the spino to olive size and left to settle.
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 cow milk is set with liquid calf rennet, broken to olive size and the curd left to sour at room temperature until it stretches; it is then stretched in boiling whey. Separately, the whey is heated to 75–80 °C, the floating flakes drained a day in cloth and worked by hand with cold water to free a whey butter. The stretched curd is wrapped around a ball of this butter, sealed and brined about 12 hours. Made in 6 steps over 37 h. The longest step, make the whey butter, takes 25 h (Regione Campania 2015) and runs at 75–80 °C (Regione Campania 2015).
| Main step | 25 hReported[pat-sheet][onaf-sheet] | Make the whey butter |
|---|---|---|
| Temperature | 75–80 °CReported[pat-sheet][onaf-sheet] | Make the whey butter |
It was made to keep the butter made in spring and summer until autumn. The butter comes from the cheese's own whey, heated to 75–80 °C, and is sealed inside a stretched-curd casing.
The whey is heated to 75–80 °C to make the butter; the finished cheese is brined and sold fresh or kept briefly in a cold room. It is made from raw milk. The CDC advises people who are pregnant, aged 65 or over or immunocompromised to avoid any cheese made with raw milk, unless it is heated until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The name comes from the Spanish word for butter; it let shepherds keep spring and summer butter until they came down to the valleys in autumn.
