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Cheese from Italy, Campania
Raw cow milk, never heated above 40 °C, is set at 34–42 °C with kid paste rennet, alone or with liquid calf rennet, with no added starter. The curd is cooked to 48–52 °C, left to sour in hemp cloths until it stretches, then stretched in water at 85–95 °C into an elongated melon shape and brined. The cheeses dry in pairs for 10–20 days and ripen at 8–15 °C for at least six months.
| Raw cow milk from cows within 230 days of lactation | The milk may not be heated above 40 °C; it is used after each milking without farm cooling, or daily with farm cooling[pm-oj2009] |
| Kid paste rennet, at least 50%, with or without natural liquid calf rennet | [pm-oj2009] |
| Salt, as saturated brine | [pm-oj2009] |
| Starter | none added; the cheese is made from raw milk without starter addition |
Total time across the recorded steps: 6.2 months – 6.6 months
What changes: Raw milk from the Lattari hills is used without heating above 40 °C
From cows within 230 days of lactation, fed at least 40% of dry matter as forage and leafy prunings (frascame) from the area. Milk from the Agerolese breed gives the cheese its character; the label states its minimum share.
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 cow milk, never heated above 40 °C, is set at 34–42 °C with kid paste rennet, alone or with liquid calf rennet, with no added starter. The curd is cooked to 48–52 °C, left to sour in hemp cloths until it stretches, then stretched in water at 85–95 °C into an elongated melon shape and brined. The cheeses dry in pairs for 10–20 days and ripen at 8–15 °C for at least six months. Made in 9 steps over 6.2 months – 6.6 months. The longest step, ripen, takes at least 5.9 months (European Commission 2006) and runs at 8–15 °C (European Commission 2006). Streptococcus thermophilus and Streptococcus macedonicus, which prevailed during making and survived 9 months of ripening, with lactobacilli of the casei group, chiefly Lactobacillus (now Lacticaseibacillus) rhamnosus and Lacticaseibacillus casei/paracasei (19.4% of isolates) and Streptococcus macedonicus (19.1%) in one commercial run; Lactobacillus delbrueckii and Streptococcus thermophilus led the bacterial community in three of four wheels ripened 623 days do most of the fermenting.
| Main step | at least 5.9 monthsSet[pm-oj2009][pm-onaf] | Ripen |
|---|---|---|
| Temperature | 8–15 °CSet[pm-oj2009] | Ripen |
Made only from raw milk with kid paste rennet and no added starter, and ripened at least six months, often in tufa caves.
The milk is raw and is never heated above 40 °C. The curd is stretched in water at 85–95 °C and the cheese ripens at least six months. ANSES advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheese, except cooked pressed cheeses such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
Farmers of the Lattari hills shipped their cheeses to Naples by rowing boat at night, wrapped in large cloaks like a monk's habit; porters at the market began calling the carrier "the monk" and the cheese Provolone del Monaco.
