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Cheese from Italy, Campania
Raw ewe milk, sometimes with goat milk, is warmed over a wood fire in a copper caccavo to about 37–38 °C and set with kid and lamb rennet in about 30 minutes. The rice-size curd is pressed into wicker baskets, which are dipped for 4–5 minutes in boiling scotta left from ricotta making to form an even rind. The cheese is dry-salted and ripened from 2 months to about a year.
| Raw whole ewe milk, sometimes mixed with goat milk | From animals fed almost only on natural pasture[pat-sheet][onaf-sheet] |
| Kid and/or lamb rennet paste30 g per 100 L of milk | Diluted in warm water and filtered before use[onaf-sheet][pat-sheet] |
| Sea salt | Rubbed on dry[onaf-sheet] |
| Olive oil and vinegar | To treat the rind during ripening[onaf-sheet] |
Total time across the recorded steps: 2.1 months – 12 months
What changes: Starting material: raw ewe milk, warmed over a wood fire to about 38 °C
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 ewe milk, sometimes with goat milk, is warmed over a wood fire in a copper caccavo to about 37–38 °C and set with kid and lamb rennet in about 30 minutes. The rice-size curd is pressed into wicker baskets, which are dipped for 4–5 minutes in boiling scotta left from ricotta making to form an even rind. The cheese is dry-salted and ripened from 2 months to about a year. Made in 7 steps over 2.1 months – 12 months. The longest step, ripen and treat with oil and vinegar, takes 2–12 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 8–10 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 2–12 monthsReported[onaf-sheet] | Ripen and treat with oil and vinegar |
|---|---|---|
| Temperature | 8–10 °CReported[onaf-sheet] | Ripen and treat with oil and vinegar |
The milk is heated over a wood fire in a copper caccavo, and the basketed cheese is scalded in hot whey from ricotta making to shrink the paste and form an even rind.
Made from raw milk. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days, so clean milk matters and ripening alone did not remove it. ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill. It advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses, except cooked pressed cheeses such as gruyère or comté. ONAF classes this one as an uncooked paste. It adds that raw-milk cheese well cooked, as in an oven dish, no longer poses a risk.
Hazards the sources name: Escherichia coli O157, added to raw ewe milk in a challenge study of Italian pecorino made by several methods, not this cheese; still countable at 60 days and detectable after 90 days of ripening.
Every number is labelled with how it is known. How this atlas is made
The Regione Campania page (updated 13 March 2015) says that for centuries the shepherds of Monte Marzano have filtered the milk and heated it over a wood fire in a copper caccavo, and that the method has passed from father to son. ONAF adds that the cheese is known to have been made the same way for at least 25 years, from local testimony gathered for the traditional-product listing, and that it is on the Campania list of traditional agri-food products.
