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Cheese from Italy, Basilicata
Raw cow milk is warmed over a wood fire to 35–38 °C in a tinned copper kettle and set with calf paste rennet in a wooden tub. The curd is cut fine, then the previous day's whey starter ('cizza') and whey heated to 65–70 °C go in, and the curd ripens 4–5 hours under hot whey until it stretches. It is stretched in boiling water, braided, cooled in cold water and held about 15 minutes in saturated brine.
| Whole raw cow milk, filtered | [pat-sheet][onaf-sheet] |
| Calf paste rennet | [pat-sheet][onaf-sheet] |
| Whey starter from the previous day's make ('cizza') | [pat-sheet][onaf-sheet] |
| Saturated brine | [pat-sheet][onaf-sheet] |
| Starter | whey starter from the previous day's make ('cizza') |
Total time across the recorded steps: 5 h – 6.3 h
What changes: The raw milk is warmed to 35–38 °C over a wood fire
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 is warmed over a wood fire to 35–38 °C in a tinned copper kettle and set with calf paste rennet in a wooden tub. The curd is cut fine, then the previous day's whey starter ('cizza') and whey heated to 65–70 °C go in, and the curd ripens 4–5 hours under hot whey until it stretches. It is stretched in boiling water, braided, cooled in cold water and held about 15 minutes in saturated brine. Made in 8 steps over 5 h – 6.3 h. The longest step, ripen the curd under hot whey, takes 4–5 h (ALSIA (Agenzia lucana di sviluppo e innovazio…). In a related product, the natural whey starter of cow's milk used for caciocavallo in two Campania dairies (a 2022 study; 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 | 4–5 hReported[pat-sheet][onaf-sheet] | Ripen the curd under hot whey |
|---|---|---|
| Temperature | 35–38 °CReported[pat-sheet][onaf-sheet] | Warm the milk over a wood fire |
Harder and more fibrous than scamorza. The curd ripens covered by its own hot whey, and the largest braids are coiled up to a metre long.
Made from raw milk; the curd is stretched in boiling water and the braid is held in saturated brine.
Every number is labelled with how it is known. How this atlas is made
