Description

Jim Wallace / NEC Caciotta: 2 gallons, ⅔ packet C201 (½ on raw milk), ½ tsp (2.5 ml) single-strength rennet. Walnut-size cut, no press — the wheel knits in a stufatura at 90–100 °F for 1–1.5 hours. Saturated brine about 2 hours. Age 2 weeks to 2 months at 52–55 °F, 85–90% RH. A small Italian table cheese.

Recipe details

Style

Semi-hard cheese

Country

Italy

Region

Central Italy

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

US

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

2 gal

Expected yield

2 lb

Yield ratio

0.119826 ratio

Active time

180 min

Total time

24 h

Scale

For milk volume: 2 gal

Ingredients

• Whole milk, not ultra-pasteurized — 2 gal

  Role: Base milk · Kind: Whole milk

• C201 thermophilic (⅔ packet; ½ on raw milk) — 0.66 item

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

• Calcium chloride (for pasteurized milk) — 0.5 tsp

  Role: Mineral · Kind: Calcium chloride · Optional: Yes

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.

• Liquid rennet — 2.5 ml

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

• Non-iodized cheese salt — 2.25 lb (Details: Salt: Brining; Iodized: No)

  Role: Salt · Kind: Salt

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Brine container
• Butter muslin / cheesecloth
• Water bath / double boiler
• Aging fridge or cave

Process

1. Heat the milk to 37 °C

   Heat · Milk preparation

   Heat 2 gallons to 98 °F (37 °C) in a sink of very warm water, or slowly on the stove with constant stirring. Wallace uses this warmer vat for thermophilic C201.

   Temperature: 37 °C

2. C201, then rest 45–60 minutes

   Step code · Ripening

   At 98 °F sprinkle ⅔ packet C201 (½ packet on raw milk). Rehydrate 2 minutes, stir in, then sit quiet 45–60 minutes at temperature. The lower dose keeps the finished cheese less acid.

   Temperature: 37 °C · Time: 50 min (45–60 min) · Addition: Amount: 0.66 item; Rest: 2 min

3. Add CaCl₂

   Step code · Calcium correction

   Dissolve calcium chloride in clean water and stir into pasteurized milk.

   Addition: Amount: 0.5 tsp; Dilute in: 0.25 cup

4. Rennet 2.5 ml, 20 minutes

   Step code · Coagulation

   Add 2.5 ml (½ tsp) single-strength liquid rennet, mixed about 1 minute, not enough to agitate the vat. Sit quiet 20 minutes. The curd begins to thicken at about 8 minutes; wait the full time and check for a clean break before cutting. If it firms earlier, use slightly less rennet next batch.

   Temperature: 37 °C · Time: 20 min · Flocculation: 8 min × 2.5 · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 2.5 ml; Dilute in: 0.25 cup

5. Cut walnut-size, then stir

   Cut · Cutting

   Cut vertical in both directions into walnut-size pieces to keep moisture high. Wait 5 minutes, then cut horizontally. Stir very slowly — just enough to keep the curds moving and separated — for 10 minutes. Be gentle so the pieces do not break smaller.

   Time: 5 min · Size: 20 mm · Curd cuts: Cut: Size: 20 mm; Wait: 5 min; Cut: Size: 20 mm · Settle: Duration: 5 min

6. Heal the grain

   Step code · Healing

   Wait 5 minutes after the horizontal cut so the faces close before stirring.

   Time: 5 min · Settle: Duration: 5 min

7. First stir, 10 minutes

   Stir · Stirring

   Stir very slowly — just enough to keep the curds moving and separated — for 10 minutes. Be gentle so the pieces do not break smaller.

   Time: 10 min · Stir: Duration: 10 min

8. Hold 37 °C, or 39 °C if the curd is wet

   Step code · Cooking

   Total stir time is 25 minutes. Check a curd for excess moisture. If needed, raise the vat to 102 °F (39 °C) for the next 15 minutes of stirring; otherwise stay at 98 °F (37 °C) the whole time.

   Temperature: 37 °C (37–39 °C) · Time: 15 min · Stir: Duration: 15 min

9. Draw about 40% of the whey

   Step code · Draining

   Draw about 40% of the whey until the curd begins to show, then stir by hand so the grains do not mat.

   Whey draw: 40 %

10. Hoop, no press

    Step code · Molding

    Transfer to a sanitized cloth-lined mold. Pack lightly, well above the top, and wait as whey drains to add more. Wallace: do not add a follower load — high moisture plus the later stufatura knits the wheel. Fold the cloth. Flip in the basket every 15 minutes; on the second turn, turn the cheese in the cloth and return it to the basket.

    Time: 30 min · Turn: Every 15 min · Flips: Turn: After: 15 min; Turn: After: 15 min

11. Stufatura 32–38 °C, 1–1.5 hours

    Step code · Knitting

    Set the form on a rack several inches above warm water in a larger pot or insulated cooler. Hold 90–100 °F (32–38 °C); 120 °F water usually cools toward 100 °F. Cover. Check every 20–30 minutes and turn the cheese in the form. Remove the cloth at about 1 hour. At about 1.5 hours move the hoop to a room-temperature draining board to cool gradually. Longer warm time makes a less sweet cheese.

    Temperature: 35 °C (32–38 °C) · Time: 90 min (60–90 min) · Turn: Every 30 min · Hold: Temperature: 35 °C (32–38 °C); Duration: 90 min · Flips: Turn: After: 30 min; Turn: After: 30 min; Turn: After: 30 min · Stufatura: Temperature: 35 °C (32–38 °C); Duration: 90 min

12. Cool until evening, then 13–16 °C overnight

    Cool · Knitting

    Leave at room temperature until evening so the wheel finishes consolidating with a tight surface (often a basket imprint). Then move to 55–60 °F (13–16 °C) overnight before the brine.

    Temperature: 14 °C (13–16 °C) · Time: 12 h · Cool: To: 14 °C

13. Saturated brine, 2 hours

    Step code · Salting

    Next morning bring the cheese and a saturated brine to 50–55 °F (10–13 °C): 1 gallon water, 2.25 lb salt, 1 Tbsp CaCl₂, 1 tsp white vinegar. Set in the brine about 2 hours. It will float — sprinkle salt on the top face and flip, re-salting, halfway through. Wipe the surface after the brine.

    Temperature: 12 °C (10–13 °C) · Time: 2 h · Brining: Saturated: Yes; Water: 1 gal; Salt: 2.25 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C (10–13 °C); Duration: 2 h

14. Age 2 weeks to 2 months

    Age · Aging

    Age at 52–55 °F (11–13 °C), 85–90% moisture. Turn daily and wipe with a cloth dampened in 6–8% brine, then air-dry briefly. After about a week to 10 days the paste begins to soften. Ready to eat from 2 weeks; about 2 months is the usual Wallace table cheese.

    Temperature: 12 °C (11–13 °C) · Time: 60 d (14–60 d) · Humidity: 87 % (85–90 %) · Turn: Every 1 d

Also known as

Caciotta

Aging

Duration: 60 d (14–60 d); Stage: Name: Caciotta aging; Duration: 60 d (14–60 d); Temperature: 12 °C (11–13 °C); Humidity: 87 % (85–90 %); Turning: Every 1; Wash: Every 1; Notes: Wipe with 6–8% brine, then air-dry briefly.

Storage

Temperature: 8 °C; Shelf life: 45 d

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Caciotta Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2018; URL: https://cheesemaking.com/products/caciotta-recipe