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Cheese from Italy, Campania
Raw whole cow milk from the evening and morning milkings is set at 38 °C with calf rennet and a farm whey starter. The curd sours 2–4 hours in a cherry-wood tub under boiling whey, then is stretched with boiling water into a rope and cut into small ovoids of 100–150 g, some with a head at each end. They are brined, tied in bunches of up to 100 and hung to dry and ripen.
| Raw whole cow milk from the evening and morning milkings | [pat-sheet] |
| Farm whey starter (siero innesto), made in the same dairy | [pat-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Salt, as brine | [pat-sheet] |
| Starter | farm whey starter; whey from each make is kept for the next |
Total time across the recorded steps: 10 days – 2 months
What changes: Whey starter and calf rennet go into the milk at 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 from the evening and morning milkings is set at 38 °C with calf rennet and a farm whey starter. The curd sours 2–4 hours in a cherry-wood tub under boiling whey, then is stretched with boiling water into a rope and cut into small ovoids of 100–150 g, some with a head at each end. They are brined, tied in bunches of up to 100 and hung to dry and ripen. Made in 7 steps over 10 days – 2 months. The longest step, hang to dry and ripen, takes 10 days – 2 months (ONAF (national organisation of cheese tasters)) and runs at 8–15 °C (Regione Campania 2015).
| Main step | 10 days – 2 monthsReported[onaf-sheet] | Hang to dry and ripen |
|---|---|---|
| Temperature | 8–15 °CReported[pat-sheet][onaf-sheet] | Hang to dry and ripen |
Made by the same process as caciocavallo del Matese but shaped into much smaller forms of 100–150 g, sometimes with a head at each end, and eaten young. The curd sours in a cherry-wood tub under boiling whey.
ONAF lists the milk as raw. The curd is stretched in boiling water, and the cheeses dry in rooms kept at 8–15 °C and 60–80% humidity. The sheets record no hygiene exemption and 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.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says it developed in the 1960s, when the market asked for a cheese to buy and eat at once, especially in summer. For over 30 years from the 1960s San Gregorio Matese was a well-known tourist resort, and visitors, mostly from Naples and Rome, took its local cheeses home.
