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Cheese from Italy, Campania
In March only, raw sheep and goat milk is mixed straight after milking and set with a coagulant made from thistle flowers. The fine curd goes into small narrow moulds, is lightly salted and covered with dried wild thyme. The small soft cheeses ripen about six months in niches cut into the tuff walls of cellar stairways.
| Raw whole sheep milk and goat milk, mixed and filtered as soon as milked | [campania-sheet][onaf-sheet] |
| Vegetable coagulant from thistle flowers picked in summer | Made by soaking and filtering the flowers; the sheets name Cynara cardunculus[campania-sheet][onaf-sheet] |
| Salt | [campania-sheet] |
| Dried wild thyme leaves | [campania-sheet][onaf-sheet] |
Total time across the recorded steps: 3 months – 6 months
What changes: Fresh raw sheep and goat milk is mixed and filtered into the vat
Made only in March. Milk from the evening and morning milkings is worked as soon as it is milked.
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
In March only, raw sheep and goat milk is mixed straight after milking and set with a coagulant made from thistle flowers. The fine curd goes into small narrow moulds, is lightly salted and covered with dried wild thyme. The small soft cheeses ripen about six months in niches cut into the tuff walls of cellar stairways. Made in 7 steps over 3 months – 6 months. The longest step, ripen in tuff cellars, takes 3–6 months (Regione Campania 2015). Lactococcus lactis among bacteria and Debaryomyces hansenii among fungi dominated fermentation and maturation in Caciofiore, a related raw ewe's milk cheese curdled with thistle flowers and made without starter cultures does most of the fermenting.
| Main step | 3–6 monthsReported[campania-sheet][onaf-sheet] | Ripen in tuff cellars |
|---|
The soft, March-only sister of Casoperuto, from the same province of Caserta. Both use a thistle-flower coagulant, but Marzolino is dressed with wild thyme instead of pimpinella and ripens in tuff cellar niches, not in sealed jars.
The cheese is made from raw milk.
Hazards the sources name: Escherichia coli and other Enterobacteriaceae, found in raw ewe's milk and in Caciofiore, a related thistle-curdled cheese.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the cheese is rare and close to dying out, because the family goat herds that were once common around Teano are disappearing. The ONAF sheet says local testimony shows the products have been made by the same method for at least 25 years, and that the ripening in niches of tuff cellars follows an old tradition.
