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Cheese from Italy, Campania
Raw milk of Bruna or Pezzata Rossa cows is set with calf rennet at 37–38 °C for 30 minutes and broken to hazelnut size. The soft, unpressed curd is shaped in paired rectangular baskets, covered 45 minutes so its microflora gets going, cooled 8–10 hours and brined 6–7 hours in 20% brine. It ripens 7 days at 4–8 °C, then 20–25 days at 12–15 °C, where white-green moulds grow and are washed off before sale.
| Raw whole cow milk | Evening milk kept at 4 °C, mixed with the morning milk[pat-sheet][onaf-sheet] |
| Bovine rennet, strength 1:18 | [pat-sheet][onaf-sheet] |
| Brine at 20% | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 28 days – 33 days
What changes: Calf rennet goes into the warm raw milk, which sets in 30 minutes
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 milk of Bruna or Pezzata Rossa cows is set with calf rennet at 37–38 °C for 30 minutes and broken to hazelnut size. The soft, unpressed curd is shaped in paired rectangular baskets, covered 45 minutes so its microflora gets going, cooled 8–10 hours and brined 6–7 hours in 20% brine. It ripens 7 days at 4–8 °C, then 20–25 days at 12–15 °C, where white-green moulds grow and are washed off before sale. Made in 7 steps over 28 days – 33 days. The longest step, ripen with moulds, takes 20–25 days (Regione Campania 2016) and runs at 12–15 °C (Regione Campania 2016). Salt is 20 % (Regione Campania 2016).
| Main step | 20–25 daysReported[pat-sheet][onaf-sheet] | Ripen with moulds |
|---|---|---|
| Temperature | 12–15 °CReported[pat-sheet][onaf-sheet] | Ripen with moulds |
| Salt | 20 %Reported[pat-sheet][onaf-sheet] | Brine |
It is a fresh primosale that is aged about a month instead of sold at once, a habit that began as a way to use up unsold fresh cheese. The curd is never pressed, so the paste stays soft and the holes are oval.
The milk is raw. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the method, at first used now and then for unsold primosale, has been fixed for at least 30 years, and that making it for sale began only a few years before the sheet.
