milk and derivatives

Caciotta by R.Borgacci

What's this

What is caciotta?

Caciotta is the name of a typical Italian cheese produced especially in the center of the peninsula.

The name "caciotta" derives from the dialectal language - to indicate a small fresh cheese, less seasoned than pecorino - and can refer to products that are also very different from each other; in fact, caciottas can be made from cow's milk, sheep's milk, goat's milk and buffalo milk, undergo different processes, have a variable skimming - whole or partially skimmed - and can be subjected to a short or medium seasoning period - from 14 days to no more than 3 months.

Did you know that ...

The caciotta is of recent invention; it is a cheese very similar to the pecorino cheese that comes from the need to make cheese in a short time, to make the cheese available without having to take too much care of the type of milk used - season, level of skimming, animal of origin etc. - and without waiting for the necessary months of seasoning.

They are famous types of caciotta: caciotta del Montefeltro and del Fermano (Marche region), caciotta della Lunigiana and brusco or seasoned caciotta or caciotta from Pienza (Tuscany region), caciotta di Montemauro (Emilia-Romagna), caciotta di bufala pontina and Amatrice (Lazio region), caciotta degli elimini (Sicily region) etc.

Flavored caciotte are also produced such as, for example, the one with bell pepper and Calabrian chilli, with the truffle of many regions of central Italy, smoked, with onion, aromatic and medicinal herbs, black pepper, etc. Since the soft color of the cheeses was once considered an undesirable property, some shepherds used to color their products with tomato sauce, lamb blood, etc.

Curiosity

In midday the caciotta is largely replaced by the tradition of caciocavallo (a sort of provola).

It is a dairy product and belongs to the II fundamental group of foods - as a nutritional source of high biological value proteins, specific vitamins and minerals. Its relevance in the diet can vary depending on the nutritional status and the health condition of the subject - see below.

In the kitchen it is used both as a table cheese and as an ingredient for many different preparations. Some types of caciotta cheese enjoy the recognition of Traditional Agri-food Product (PAT) - for example the "caciotta of Tuscan sheep PAT" - and few of the Denomination of Protected Origin (DOP) - for example the "casciotta di Urbino DOP".

The caciotta is typically cylindrical in shape and usually does not exceed three kilograms of weight - with few exceptions; the chemical-physical characteristics of the cheese - size, color, consistency of the dough and the crust - as well as the aroma and flavor - can vary significantly based on the production specifications.

Nutritional Properties

Nutritional properties of caciotta

Note : there are dozens of different types of caciotta. From a nutritional point of view, these differ from each other depending on the animal from which the milk is milked, the level of skimming and the extent of maturation; these variables determine both the percentage of dry matter and the amount of fat on it - both define the energy caloric intake of caciotta, but also its nutritional concentration.

Caciotta is a cheese and therefore belongs to the II fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals of milk and derivatives.

It has an energy supply and a medium-high level of fats that are higher in whole milk cheeses and increase with aging. Calories are mainly supplied by triglycerides, followed by proteins and small amounts of carbohydrates - even if most of the carbohydrates contained in milk are degraded into lactic acid by physiological or inoculated bacterial flora. Fatty acids are predominantly saturated, peptides with a high biological value - that is they supply all the essential amino acids in the right proportions and quantities with respect to the human protein model - and soluble / simple carbohydrates - type lactose disaccharide. Note : the carbohydrates are more abundant in the poorly seasoned caciottina, while they are almost absent in the mature one.

The caciotta does not contain fiber, while the level of cholesterol is far from negligible. The amount of histamine, which is formed by decarboxylation of the amino acid histidine in free form, is modest - it increases with aging. Being a highly proteinic product, this cheese provides considerable amounts of phenylalanine amino acid. The quantity of purines is contained. It does not contain gluten.

The vitamin profile of caciotta is characterized above all by its abundance in riboflavin (vit B2) and retinol or equivalent (vitamin A and / or RAE). Many other water-soluble B-group vitamins such as thiamine (vit B1) and niacin (vit PP) are fairly concentrated.

With regards to minerals, on the other hand, the cheese shows significant concentrations of calcium, phosphorus and sodium chloride.

Diet

Caciotta in the diet

The caciotta has a quite significant energy supply - especially due to the considerable presence of fat; it is not a low-fat cheese but - referring to the less seasoned one - due to the significant presence of water, it is less caloric than the mature ones such as pecorino for example. Its relevance in the diet varies according to the nutritional status of the consumer. In weight-loss diet therapy against overweight - which must be low-calorie and normolipidic - lean caciotta is undoubtedly more advisable than seasoned cheeses and, generally, more fatty; this does not mean that it is necessary to adjust both the portion and the frequency of consumption.

The prevalence of saturated fatty acids on the unsaturated, associated with the presence of cholesterol, makes the caciotta unsuitable or not very relevant in case of hypercholesterolemia. However, referring to the poorly seasoned lean caciotta, this is a more recommended alternative to mature and fat dairy products.

Caciotta is an excellent source of essential amino acids, all contained in the high biological value proteins it contains. It is therefore recommended in the various situations characterized by a greater dietary requirement for essential amino acids, such as: general malnutrition and defedamento, specific protein deficiency, chronic malabsorption (intestinal), increased metabolic needs: pregnancy, breastfeeding, extraordinarily intense and prolonged sports, etc. The use of caciotta as a nutritional source of high biological value proteins / essential amino acids is however limited by its less desirable properties - see cholesterol, saturated fats and sodium - which, in a balanced diet, require the use of portions and frequency of consumption of medium size - especially in caciotta produced from whole milk and more seasoned.

Lactose, in itself not too abundant thanks to the lactic fermentation that takes place in production, can be annoying for hypersensitives. Moreover the presence - even limited - of histamine suggests paying attention in case of specific intolerance. It has no contraindications for the diet of celiac, hyperuricemic and against kidney stones (renal lithiasis) from uric acid. Being rich in phenylalanine, it must be taken in moderation in the case of phenylketonuria. It goes without saying that, being very rich in milk proteins, it should not be included in the allergic diet to these nutrients.

By virtue of the wide range of water-soluble vitamins of group B - which mainly perform the function of cellular coenzymes - caciotta can be considered a useful food to support the metabolic processes of various tissues. In caciotta, the liposoluble vitamin A and / or equivalents (RAE) abound, necessary to maintain the visual function, reproductive capacity, cellular differentiation, antioxidant defense, etc., intact.

For the significant amount of sodium - greater in the mature types - the caciotta is only limitedly granted in the preventive and / or therapeutic diet the primary sodium sensitive arterial hypertension.

With regard to the richness of calcium and phosphorus - a very useful feature to support skeletal metabolism, a very delicate process in fetal development, in growth and in old age with an increased risk of osteoporosis - caciotta is recommended in the diet of the pregnant woman, of the child and the elderly. Notes : it is good to remember that for the health of the bones it is necessary to guarantee a correct intake of vitamin D or adequate sun exposure.

The lean and young cheese is more easily digestible than fatty and / or seasoned cheeses. However, it should be remembered that, in the case of difficulties or digestive diseases, the entire fundamental group of foods requires adequate portions - especially in the evening meal. It is therefore essential to reduce the amount of caciotta or avoid it especially in the case of: dyspepsia, gastroesophageal reflux disease, strong stomach acid, gastritis, gastric or duodenal peptic ulcer.

Caciotta is not allowed in the vegan diet. Moreover, for the use of animal rennet, it must also be excluded in the vegetarian, Hindu and Buddhist religious. The implications for kosher and halal nutrition depend on the animal from which the milk is milked.

Some caciottas can be consumed freely in case of gestation, due to the very low risk of bacterial contamination from Listeria monocytogenes ; others, on the other hand, are produced from raw milk but, not being blue cheeses or muffettas, they are nevertheless to be considered quite safe.

The frequency of consumption for a healthy person of caciotta - as a dish - is about 2 times a week, with an average portion of about 80 g.

Kitchen

Caciotta in the kitchen

Caciotta is a cheese of extreme ductility. Born as a table food but it is also an excellent ingredient for various recipes.

Any flavored type is to be consumed without the addition of another. Matura is more appreciated alone as an appetizer, a dish or a dessert, especially sheep's milk, goat's milk, buffalo milk or mixed milk. It goes brilliantly with acacia or millefiori honey, oilseeds, citrus jams or compotes of apples or pears and spices, balsamic vinegar of Modena etc.

Especially fresh and young, it lends itself to the composition of cold salads and combines brilliantly with extra virgin olive oil and even large ground black pepper. Cut into slices, even smoked, it can be blanched on the plate or even breaded and fried.

Melted accompanies: toasted bread and polenta toasted slices, dry first courses, sliced ​​roast meats etc.

The eno-gastronomic combination can change drastically depending on the product. We always recommend wines from the area of ​​origin. For example, for the Lombard caciotta it is impossible to go wrong by serving a Vernaccia di S. Gimignano at a temperature of about 10 ° C.

Description

Description of the caciotta

It is not possible, of course, to create a single description valid for all caciotta. These cheeses share "enough" for their shape and size; the characteristics of the crust, of the pasta, the organoleptic and gustatory properties are on the other hand significantly variable.

The caciottas are generally cylindrical, with faces of about 20-40 cm - on which the labels can be applied - and barefoot about 10-20 cm in diameter; they are both mildly convex. These cheeses vaguely resemble young and tender pecorino cheeses. The weight is around 1-3 kg.

The rind / skin is thin, soft, elastic, straw yellow in color, sometimes covered with a thin layer of wax; it must not be contaminated with mold. Pasta has extremely variable properties. The color ranges from milk white to pale yellow. It can have a little developed, sparse and inhomogeneous eye. The consistency, very elastic and tender, can also be very dark. The prevailing taste is sweet, accompanied by a medium-fruity flavor; some have sour notes. On the other hand, the flavor and aroma are more complex to describe, since they depend on the animal's origin of the milk, the feed, the skimming level, the production technology - for example the presence of lacto-graft and the type of salting - from the ripening rooms, seasoning time, etc.

Production

Overview of caciotta production

We begin by specifying that it is not possible to summarize the production of caciotta unless referring to specific individual products. However, in general, we could summarize the following:

  1. Milking / milking of cattle (cow, water buffalo, sheep, goat or mixed) - single or double, one evening and one morning
  2. Possible partial skimming or leaving whole milk
  3. Possible pasteurization or leaving raw milk
  4. Heating to 35-40 ° C and production of the curd, exploiting the physiological bacterial flora - whether from raw milk - or adding lacto-graft - and introducing calf rennet; leaving it to rest
  5. Break of the curd, single or double, and rest
  6. Collection and dripping of the curd, possible addition of other ingredients, and placement in the punches where the cheese mass ends the purge resting
  7. Demoulding and salting, dry or in brine; possible coating of herbs, waxing or smoking - natural or chemical - etc.
  8. Maturation and maturing in controlled atmosphere rooms, from two to 12 weeks
  9. Labeling.