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Cheese from Italy, Sicilia
Raw milk of free-range Modicana cows, sometimes with a little ewe milk, is set at 35 °C with kid or lamb paste rennet. The rice-size curd is pressed by hand into rush baskets, which are plunged into hot whey at about 85 °C for 1–3 hours. Salting by wiping with salt water starts 3–8 days later, and the cheese is eaten from 45 days or aged up to 18 months.
| Raw whole cow milk, Modicana breed | Sometimes with a small amount of ewe milk[pat-sheet][onaf-sheet] |
| Kid or lamb paste rennet ('u quacchiu') | Dissolved in a little milk[pat-sheet][onaf-sheet] |
| Salt | Applied as salt water wiped on the rind[pat-sheet][onaf-sheet] |
| Black peppercorns or crushed chillioptional | Mixed into the curd on request (tumazzu ccu pipi)[onaf-sheet] |
| Starter | No culture is added; the curd forms through the raw milk's natural microflora, with kid or lamb paste rennet (ONAF sheet) |
Total time across the recorded steps: 48 days – 18 months
What changes: Raw milk at 35 °C goes into a wooden tub and kid or lamb rennet paste is stirred in
The rennet paste is dissolved in a little milk; the setting time varies.
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 milk of free-range Modicana cows, sometimes with a little ewe milk, is set at 35 °C with kid or lamb paste rennet. The rice-size curd is pressed by hand into rush baskets, which are plunged into hot whey at about 85 °C for 1–3 hours. Salting by wiping with salt water starts 3–8 days later, and the cheese is eaten from 45 days or aged up to 18 months. Made in 6 steps over 48 days – 18 months. The longest step, ripen and age, takes 45 days – 18 months (ONAF (national organisation of cheese tasters)).
| Main step | 45 days – 18 monthsReported[onaf-sheet][pat-sheet] | Ripen and age |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Warm the milk and add paste rennet |
Unlike Ragusano, the curd is never stretched; the formed cheese in its basket is instead scalded in hot whey before salting, which the PAT list calls its distinguishing step.
The cheese is made from raw milk; the formed cheese is immersed in hot whey at about 85 °C, which the ONAF sheet calls a kind of cooking, and it is ripened at least 45 days. The sheets give no microbial tests. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk 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
ONAF notes it was once used to pay land rent (tirràgghiu), and that in the 1950s as much was made as of Ragusano. ONAF says it was anciently called Caciocavallo ragusano, a name it lost, and that it is made without stretching the curd.
