Recipes › Cheese › Homemade Giuncata Cheese Recipe

Homemade Giuncata Cheese Recipe

Recipe by Pedro M. A. Neves

Giuncata is a delicate, creamy fresh cheese from Campania that captures the essence of Italian dairy tradition. This mild, slightly sweet cheese is made by curdling fresh milk and requires minimal ingredients and technique, resulting in a soft, spoonable texture perfect for serving with honey or fruit. Making giuncata at home yields a cheese far superior to most commercial versions.

Ingredients

• 1 liter (1 quart) whole milk, preferably non-ultra-pasteurized
• ¼ teaspoon liquid rennet or ¼ tablet rennet diluted in 60 ml (¼ cup) cool non-chlorinated water
• ½ teaspoon fine sea salt
• 2 tablespoons fresh lemon juice or white wine vinegar

Instructions

1. Pour the milk into a heavy-bottomed stainless steel pot and slowly heat to 37°C (98°F), stirring occasionally to ensure even temperature distribution.

2. Add the diluted rennet to the milk using an up-and-down stirring motion for 1 minute, then stop stirring and let the milk sit undisturbed for 10 minutes.

3. Cut the curd with a long knife into ½ cm (¼ inch) pieces, making horizontal and vertical cuts to create small cubes.

4. Gently heat the curds to 40°C (104°F) over 5 minutes while stirring slowly and continuously with a wooden spoon.

5. Remove from heat and let the curds settle for 2 minutes, then carefully pour the curds into a fine mesh strainer lined with cheesecloth.

6. Gather the corners of the cheesecloth and hang the bundle to drain for 15-20 minutes until curds stop releasing whey.

7. Transfer the drained curds to a clean bowl and gently fold in the sea salt and lemon juice, mixing carefully to avoid breaking the delicate curds.

8. Spoon the giuncata into serving bowls or small dishes and serve immediately at room temperature or chilled, drizzled with honey or extra virgin olive oil.

Substitutions

• Use non-homogenized milk if available for better texture and flavor
• Substitute vinegar with the juice of fresh limes for a slightly different acidity profile
• Use liquid rennet exclusively if tablet rennet is unavailable, adjusting quantity proportionally
• Replace lemon juice with fresh ricotta whey if making this alongside other cheese projects

Tips

• Use milk that has not been ultra-pasteurized, as high-heat treatment damages the protein structure needed for proper curdling
• Maintain precise temperatures throughout the process; temperature swings above 1-2°C will result in tough, rubbery texture instead of the desired delicate crumb
• The entire process moves quickly after rennet addition, so have all equipment and ingredients prepared before beginning
• Giuncata is best consumed within 24 hours of making for optimal freshness and delicate flavor

Giuncata originates from the Campania region of southern Italy, particularly around the Naples area, where it has been produced for centuries using simple farmstead methods. The name likely derives from the rush baskets traditionally used for draining the cheese, reflecting its ancient and humble origins in Italian dairy culture.

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