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Cheese from Italy, Lazio
Buffalo milk, raw or heated to 72 °C, is soured with a whey starter and set with calf rennet. The curd ripens on a bench until it stretches, is spun in water at 93–95 °C, shaped by hand into a round with a tied head and salted. It is smoked over straw or wood or left plain, and ripens 20 days to 3 months at 6–8 °C.
| Buffalo milk from two milkings | Worked raw or heated to 72 °C in the vat[arsial-bufala] |
| Whey starter (siero-innesto) | [arsial-bufala] |
| Calf liquid rennet | [arsial-bufala] |
| Salt | In brine, or dry[arsial-bufala] |
| Straw or wood | For the smoked version[arsial-bufala] |
| Starter | whey starter (siero-innesto) |
Total time across the recorded steps: 21 days – 3.1 months
What changes: Starting material: buffalo milk, raw or first heated to 72 °C
Output: buffalo milk from two milkings.
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
Buffalo milk, raw or heated to 72 °C, is soured with a whey starter and set with calf rennet. The curd ripens on a bench until it stretches, is spun in water at 93–95 °C, shaped by hand into a round with a tied head and salted. It is smoked over straw or wood or left plain, and ripens 20 days to 3 months at 6–8 °C. Made in 9 steps over 21 days – 3.1 months. The longest step, ripen in a cold room, takes 20 days – 3 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 6–8 °C (ARSIAL (Lazio regional agency for agricultura…). Lactic bacteria of the whey starter does most of the fermenting.
| Main step | 20 days – 3 monthsReported[arsial-bufala] | Ripen in a cold room |
|---|---|---|
| Temperature | 6–8 °CReported[arsial-bufala] | Ripen in a cold room |
Caciocavallo made from buffalo milk, tied by the Lazio sheet to buffalo mozzarella making. The Lazio sheet describes cheeses of 0.5–1 kg ripened 20 days to 3 months. The Campania buffalo caciocavallo on the ONAF sheet weighs 1.5–4 kg and ripens 60 days to over a year.
The milk may be used raw or first heated to 72 °C, and the cheese ripens at 6–8 °C. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods. Where the milk is raw, ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat such a cheese, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
The ARSIAL sheet calls it a stretched-curd cheese of very old origin, tied to the making of buffalo mozzarella.
