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Cheese from Italy, Campania
Raw ewe milk from local breeds is warmed to 36 °C and set with lamb or kid rennet paste in 20–30 minutes. The curd is broken to rice-size grains, pressed by hand into baskets, scalded in hot ricotta whey after 3–4 hours and dry-salted for about 24 hours. It is eaten after only a few days of drying, once it has "taken the salt", which gives the name.
| Raw whole ewe milk | Two milkings, kept at 4 °C on the farm and coagulated the next morning[pat-sheet][onaf-sheet] |
| Lamb or kid rennet paste | [onaf-sheet] |
| Medium-grain salt | [pat-sheet][onaf-sheet] |
| Starter | none listed in the sheets (the ONAF sheet gives additions as not stated) |
Total time across the recorded steps: 27 h – 29 h
What changes: Rennet paste goes into the raw ewe milk at 36 °C
Output: curd.
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 local breeds is warmed to 36 °C and set with lamb or kid rennet paste in 20–30 minutes. The curd is broken to rice-size grains, pressed by hand into baskets, scalded in hot ricotta whey after 3–4 hours and dry-salted for about 24 hours. It is eaten after only a few days of drying, once it has "taken the salt", which gives the name. Made in 6 steps over 27 h – 29 h. The longest step, dry-salt, takes 24 h (Regione Campania 2015).
| Main step | 24 hReported[pat-sheet][onaf-sheet] | Dry-salt |
|---|---|---|
| Temperature | 36 °CReported[pat-sheet][onaf-sheet] | Warm and set the milk |
Unlike other Campanian pecorinos it is not aged at all. It is eaten once the salt has gone in, after a few days of drying, so it stays milky and never turns sharp.
The milk is raw and the cheese is eaten after only a few days, without the long ripening of aged pecorino. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
Local witnesses confirm the same method for at least 25 years.
