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Cheese from Italy, Campania
Raw ewe milk from the evening and morning milkings is set at 35 °C with a home-made rennet, often acquazizza, the liquid from lamb or kid stomachs steeped 40–50 days in salted water. After about 30 minutes the curd is broken, rested under the whey, packed into baskets and rubbed with salt. The wide wheels dry on beech boards and ripen 2–6 months in stone huts, oiled with olive oil.
| Raw whole ewe milk from the evening and morning milkings | [pat-sheet][onaf-sheet] |
| Home-made rennet from unweaned lamb or kid stomachs | As acquazizza (the steeping liquid), as softened paste from used stomachs, or as the solid contents of unused stomachs[pat-sheet][onaf-sheet] |
| Medium-grain salt | [pat-sheet][onaf-sheet] |
| Extra-virgin olive oil for the rind | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 3.9 months – 8.2 months
What changes: Whole lamb stomachs steep in salted water in a sealed demijohn for 40–50 days
Whole stomachs of unweaned lambs or kids, tied at both ends, steep in the brine. The clear, yellowish liquid becomes the rennet. Output: acquazizza.
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 the evening and morning milkings is set at 35 °C with a home-made rennet, often acquazizza, the liquid from lamb or kid stomachs steeped 40–50 days in salted water. After about 30 minutes the curd is broken, rested under the whey, packed into baskets and rubbed with salt. The wide wheels dry on beech boards and ripen 2–6 months in stone huts, oiled with olive oil. Made in 7 steps over 3.9 months – 8.2 months. The longest step, ripen in stone huts (caselle), takes 2–6 months (ONAF (national organisation of cheese tasters)) and runs at 8–15 °C (Regione Campania 2015).
| Main step | 2–6 monthsReported[onaf-sheet] | Ripen in stone huts (caselle) |
|---|---|---|
| Temperature | 8–15 °CReported[pat-sheet][onaf-sheet] | Ripen in stone huts (caselle) |
Wider than the other ewe cheeses of neighbouring areas, up to 40 cm across. The maker picks one of three home-made rennets to set how sharp it becomes; acquazizza, steeped in salted water for 40–50 days, gives the mildest cheese.
A raw-milk cheese with home-made rennet, ripened 2–6 months in stone huts held at 8–15 °C.
Every number is labelled with how it is known. How this atlas is made
Local testimony gathered for the regional list confirms the cheese has been made for at least 25 years. Acquazizza is also used for caciocavallo, provolone and scamorza.
