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Cheese from Italy, Toscana
Ewe milk mixed with about a quarter cow milk is pasteurised at 72 °C, soured with thermophilic cultures and set with powdered calf rennet. The soft curd is stoved warm in baskets, brined about 8 hours and ripened three weeks at 10–12 °C. Its rind is then painted with ripe tomato pulp, whose acidity keeps moulds off and turns it brick-red.
| Whole ewe milk70–75 % | [onaf-sheet] |
| Whole cow milk25–30 % | [onaf-sheet] |
| Thermophilic cultures (freeze-dried) or whey starterAbout 3 % if whey starter is used | [onaf-sheet] |
| Powdered calf rennet3 g per 100 L of milk | [onaf-sheet] |
| Brine | 20 % salt[onaf-sheet] |
| Ripe tomato pulp or fairly thick tomato sauce | Spread on the rind[pat-sheet][onaf-sheet] |
| Starter | thermophilic freeze-dried cultures or whey starter (about 3 %) |
Total time across the recorded steps: 22 days
What changes: The ewe and cow milk is heated to 72 °C for 15–20 seconds
Output: pasteurised mixed milk.
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
Ewe milk mixed with about a quarter cow milk is pasteurised at 72 °C, soured with thermophilic cultures and set with powdered calf rennet. The soft curd is stoved warm in baskets, brined about 8 hours and ripened three weeks at 10–12 °C. Its rind is then painted with ripe tomato pulp, whose acidity keeps moulds off and turns it brick-red. Made in 8 steps over 22 days. The longest step, ripen with fungal flora, takes 21 days (Regione Toscana / ARSIA) and runs at 10–12 °C (Regione Toscana / ARSIA). Salt is 20 % (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 21 daysReported[pat-sheet][onaf-sheet] | Ripen with fungal flora |
|---|---|---|
| Temperature | 10–12 °CReported[pat-sheet][onaf-sheet] | Ripen with fungal flora |
| Salt | 20 %Reported[onaf-sheet] | Chill and brine |
It is a mixed ewe and cow caciotta whose rind is painted with ripe tomato. The tomato's acidity keeps moulds off and gives the red colour.
The milk is pasteurised at 72 °C; the sheets allow raw milk only when it is microbiologically safe.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the name comes from Veronica Nucci, a twelve-year-old shepherdess who herded sheep at Cerreto, near Sorano, when she saw an apparition of the Madonna on 19 May 1853; a shrine, the Santuario della Madonna Addolorata, stands on the spot. The same sheet says only one dairy still makes the cheese, the Caseificio Sociale di Sorano, a cooperative of about 150 farmers, and that both the cheese and its method are considered at risk. The dairy made a 1930s-style advertisement to promote it. Wikipedia also notes that Cerreto is known for the pastorella cheese and for Veronica Nucci's 1853 apparition.
