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Cheese from Italy, Campania
Raw ewe milk is chilled to 4 °C at the farm and set the next morning at 33–35 °C with liquid calf rennet. The curd is broken to rice or maize size, rested under the whey, pressed by hand into baskets, then dipped in the hot whey left after ricotta, at 80–82 °C. The wheels drain stacked in pairs for 4–5 days, are rubbed with salt and ripen 1–6 months or more, oiled once or twice a week.
| Raw whole ewe milk from two milkings, chilled at the farm | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [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: 38 days – 40 days
What changes: Starting material: raw ewe milk from two milkings, chilled to 4 °C overnight
Output: chilled 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 is chilled to 4 °C at the farm and set the next morning at 33–35 °C with liquid calf rennet. The curd is broken to rice or maize size, rested under the whey, pressed by hand into baskets, then dipped in the hot whey left after ricotta, at 80–82 °C. The wheels drain stacked in pairs for 4–5 days, are rubbed with salt and ripen 1–6 months or more, oiled once or twice a week. Made in 8 steps over 38 days – 40 days. The longest step, ripen and oil, takes at least 30 days (Regione Campania 2017).
| Main step | at least 30 daysReported[pat-sheet][onaf-sheet] | Ripen and oil |
|---|---|---|
| Temperature | 4 °CReported[pat-sheet][onaf-sheet] | Chill the milk overnight |
The moulded wheels are dipped in the hot whey (80–82 °C) left after ricotta, then drain for days stacked in pairs that press each other. The milk is chilled overnight and set the next morning.
Made from raw milk chilled to 4 °C. The moulded wheels are dipped in whey at 80–82 °C for 30 minutes (small wheels) or until the whey cools (large wheels). They ripen at least a month, though some are sold after a few days as primo sale. CDC says eating products made from raw milk can expose people to germs. Its Listeria guidance tells pregnant women, newborns, adults 65 and over and people with weakened immune systems to avoid any cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
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.
