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Cheese from Italy, Campania
Raw ewe milk from flocks grazing near the sulphur springs of the Valle d'Ansanto is warmed to 37–40 °C in a copper caccavo over a wood fire and set with home-made lamb or kid rennet. After about 30 minutes the curd is broken, kneaded by hand into wicker baskets, scalded in hot whey and rubbed with salt. After 10 days the rind is brushed with olive oil, white wine and vinegar, and the wheels ripen from 3–4 months up to 2 years.
| Raw whole ewe milk from the evening and morning milkings | From Laticauda ewes and their crosses, and Bagnolese ewes[pat-sheet][onaf-sheet] |
| Lamb or kid paste rennet made by hand, or liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt, rubbed on dry | [pat-sheet][onaf-sheet] |
| Olive oil, white wine and vinegar to brush the rind | [pat-sheet][onaf-sheet] |
| Chilli powder (optional, on wheels aged over 10–12 months) | [onaf-sheet] |
| Starter | The raw ewe milk is set with home-made lamb or kid rennet. Ricciardi and colleagues (2014) call the microflora of samples taken during manufacture autochthonous. |
Total time across the recorded steps: 3.4 months – 2 years
What changes: Filtered raw ewe milk is warmed to 37–40 °C in a copper pot over a wood fire
Output: warm raw ewe 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
Raw ewe milk from flocks grazing near the sulphur springs of the Valle d'Ansanto is warmed to 37–40 °C in a copper caccavo over a wood fire and set with home-made lamb or kid rennet. After about 30 minutes the curd is broken, kneaded by hand into wicker baskets, scalded in hot whey and rubbed with salt. After 10 days the rind is brushed with olive oil, white wine and vinegar, and the wheels ripen from 3–4 months up to 2 years. Made in 8 steps over 3.4 months – 2 years. The longest step, ripen, takes 3 months – 2 years (ONAF (national organisation of cheese tasters)) and runs at 10–15 °C (ONAF (national organisation of cheese tasters)). Lactobacillus plantarum group and L. casei group, the dominant lactic acid bacteria after simulated digestion of cheese samples taken during manufacture of this cheese does most of the fermenting.
| Main step | 3 months – 2 yearsReported[onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 10–15 °CReported[onaf-sheet] | Ripen |
The flocks graze around the Mefite, sulphur springs of the Valle d'Ansanto named by Virgil, which the regional sheet supposes mark the cheese. The wheels are scalded in hot whey and the rind is brushed with oil, white wine and vinegar.
Made from raw milk and ripened at least 3–4 months.
Every number is labelled with how it is known. How this atlas is made
Virgil names the Mefite, the sulphur vents of the Valle d'Ansanto, in the Aeneid. The cheese is made only on small family farms.
