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Cheese from Italy, Calabria
Whole cow milk is set with calf rennet, and the curd is broken to walnut size, pressed by hand, sliced and left about 3 days in a wooden tub to sour until it stretches. The sour curd is cut small and kept 24 hours under cold running water, then each piece is worked like a mozzarella, flattened like a pizza and rolled up. It is eaten fresh, often filled.
| Whole cow milk from mixed-breed cows on extensive pasture | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Filling (optional), such as sardella, ham or other local products | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 4 days
What changes: Whole cow milk is warmed in copper or steel pots
The milk goes into copper or steel pots and is brought to setting temperature.
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
Whole cow milk is set with calf rennet, and the curd is broken to walnut size, pressed by hand, sliced and left about 3 days in a wooden tub to sour until it stretches. The sour curd is cut small and kept 24 hours under cold running water, then each piece is worked like a mozzarella, flattened like a pizza and rolled up. It is eaten fresh, often filled. Made in 6 steps over 4 days. The longest step, sour in a wooden tub, takes 3 days (Regione Calabria).
| Main step | 3 daysReported[pat-sheet][onaf-sheet] | Sour in a wooden tub |
|---|---|---|
| Temperature | 35–38 °CReported[onaf-sheet] | Set the curd |
Rolled, flattened acid-curd disc with a sour, slightly pungent taste; most eaten at Christmas. The curd sours for days and is rinsed for a day under running water before it is shaped.
The sheet names raw milk, tinned copper pots and wooden tools as the risks of the traditional method, and S. aureus among the raw-milk hazards; it suggests checking the milk, or thermising or pasteurising it, and good hygiene. It gives no pH limits.
Hazards the sources name: Staphylococcus aureus, named by the sheet as a raw-milk risk alongside high bacterial and somatic cell counts.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says documents held at the La Silana dairy in Camigliatello (Spezzano Sila) show the cheese is more than 25 years old. It bases the cheese's traditional status on production in farm dairies that use only the farm's own milk, by family methods.
