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Cheese from Italy, Campania
A boundary entry, set by heat rather than by fermentation. After a shepherd makes caciotta from sheep, goat or mixed milk, the whey left in the pot is heated again and stirred until a fine "curd powder" settles. This is squeezed by hand into an unsalted ball of about 200 g, wrapped in fig or vine leaves and eaten the same day or the next.
| Whey left in the pot after making caciotta of sheep, goat or mixed milk | [asl-sheet][onaf] |
| Large fig or vine leaves, or parchment paper, for wrapping | [asl-sheet][onaf] |
| Starter | none; set by heat |
What changes: Lamb or kid rennet goes into the warmed sheep or goat milk for the caciotta
This is the parent cheese; its whey becomes O' Peluso.
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
A boundary entry, set by heat rather than by fermentation. After a shepherd makes caciotta from sheep, goat or mixed milk, the whey left in the pot is heated again and stirred until a fine "curd powder" settles. This is squeezed by hand into an unsalted ball of about 200 g, wrapped in fig or vine leaves and eaten the same day or the next.
A whey cheese like ricotta, but made from the last whey of a caciotta, never salted, squeezed by hand into small balls and wrapped in fig or vine leaves.
The whey is heated again in the pot before the curd is gathered, and the cheese is eaten within a day. The national list marks it as made under a derogation from the hygiene rules.
Every number is labelled with how it is known. How this atlas is made
The ASL Avellino sheet says that by tradition the balls are shared among the family's children at the end of the cheesemaking, a ritual still kept today by most grandparents and shepherds.
