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Cheese from Italy, Campania
Raw whole cow milk is set with liquid calf rennet at 36–38 °C, and the curd is broken to olive size and semi-cooked to 42–45 °C with whey heated to 60 °C. It ripens under the whey for 2–4 hours until a stretching test works, then is sliced, stretched with boiling water and shaped by hand into a cylinder with a head. Tied in pairs with raffia, it is cooled, brined and hung in a cold room.
| Raw whole cow milk | Bruna cows; two milkings kept at 5–7 °C (ONAF)[campania-pat][onaf-sheet] |
| Liquid calf rennet | [campania-pat][onaf-sheet] |
| Salt, as brine | [campania-pat][onaf-sheet] |
| Raffia | To tie the scamorze in pairs for hanging[campania-pat][onaf-sheet] |
Total time across the recorded steps: 10 days – 2 months
What changes: Calf rennet goes into the raw milk and sets it at 36–38 °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 whole cow milk is set with liquid calf rennet at 36–38 °C, and the curd is broken to olive size and semi-cooked to 42–45 °C with whey heated to 60 °C. It ripens under the whey for 2–4 hours until a stretching test works, then is sliced, stretched with boiling water and shaped by hand into a cylinder with a head. Tied in pairs with raffia, it is cooled, brined and hung in a cold room. Made in 7 steps over 10 days – 2 months. The longest step, hang in a cold room, takes 10 days – 2 months (ONAF (national organisation of cheese tasters)).
| Main step | 10 days – 2 monthsReported[onaf-sheet] | Hang in a cold room |
|---|---|---|
| Temperature | 36–38 °CReported[campania-pat][onaf-sheet] | Set with calf rennet |
A raw-milk stretched-curd cheese whose curd is semi-cooked to 42–45 °C with whey heated to 60 °C, then ripens 2–4 hours under the whey before stretching. About 600 g and tied in pairs, it keeps a long time like a caciocavallo.
Made from raw milk. Stretching uses boiling water, and the cheese is brined and kept in a cold room, but the sheets do not show that these steps remove pathogens. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: In 52 lots of related raw-milk Caciocavallo, Scamorza and Caciotta cheeses from two dairies, enterococcal isolates carrying virulence genes.
Every number is labelled with how it is known. How this atlas is made
The Campania sheet cites 1950s photographs of the old Granese dairy of Montella making scamorze and plaits, and medals it won in 1925 and 1932.
