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How is Caciotta Made?
Utilizing pasteurized milk of one or more animal types, “the production process hasn’t changed much through the years and has remained close to the cheesemaking tradition,” says Finco. After coagulation via traditional rennet, the curds are cut into small grains. Sizes of the grains may vary depending on what the outcome of the particular batch may be, whether soft, semi-hard, or hard, according to Finco.
The ripening process for caciotta is brief, but intriguing. Caciotta could also be considered a “twice-cooked” (or “biscotto,” to keep it Italian) cheese, as it undergoes two periods of heating during its formation. First, the curds are heated after they are cut and before they are placed into molds, and second, undergoing “stufatura” or a process of steaming.
“The ‘Stufatura’ is a stage in which the cheese is placed in a hot room so that the pH of the cheese lowers rapidly,” says Finco. “This stage completes the fermentation process and causes the bacteria present to produce enzymes that promote the ripening of the cheese,” she says, giving it a slight depth of flavor beyond its few days, and a gentle spring in its texture. After steaming it is brined for a few brief hours, and then ready to be savored.
