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Cheese from Italy, Campania
Raw whole cow milk from the evening and morning milkings is set at 43 °C with calf rennet and a whey starter made on site. The curd is broken to walnut size and left 2–4 hours under hot whey to sour until it stretches, then stretched with boiling water into a smooth rope. The rope is torn into long pieces, shaped by hand, cooled in water and brined, and the cheese is eaten the same day.
| Raw whole cow milk from the evening and morning milkings, filtered through cloth | [pat-sheet][onaf-sheet] |
| Whey starter (sieroinnesto) prepared in the same dairy | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Boiling whey, boiling water and salt (brine) | [pat-sheet] |
| Starter | whey starter prepared in the same dairy |
Total time across the recorded steps: 2.6 h – 4.6 h
What changes: Raw whole cow milk from two milkings is filtered into the vat
Evening and morning milk, kept chilled, is filtered through a cloth into the vat.
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 43 °C with calf rennet and a whey starter made on site. The curd is broken to walnut size and left 2–4 hours under hot whey to sour until it stretches, then stretched with boiling water into a smooth rope. The rope is torn into long pieces, shaped by hand, cooled in water and brined, and the cheese is eaten the same day. Made in 8 steps over 2.6 h – 4.6 h. The longest step, sour the curd under hot whey, takes 2–4 h (Regione Campania 2015). In a related product, the natural whey starter of cow's milk used for caciocavallo sampled in a 2022 study of two artisanal Campania dairies (this cheese's own starter was not tested), culture found Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Enterococcus faecium, and sequencing found mostly Streptococcus (read as S. salivarius) with some Lactococcus lactis does most of the fermenting.
| Main step | 2–4 hReported[pat-sheet][onaf-sheet] | Sour the curd under hot whey |
|---|---|---|
| Temperature | 43 °CReported[pat-sheet][onaf-sheet] | Set the curd |
Named for tearing the stretched rope; firmer than the Irpinian stracciata. It sours fast, so it is little developed, made in modest amounts and valued as the Sunday cheese of the area.
Made from raw milk. The curd is stretched in boiling water, and the cheese is eaten the same day or kept a few days in a cold room. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Witnesses in the area confirm the cheese has been made for at least 25 years. Because it is delicate and made in small amounts, it has long been the Sunday cheese of the area.
