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Cheese from Italy, Campania, the buffalo mozzarella provinces of Napoli, Salerno and Caserta
Caciocavallo di bufala is the classic Campanian caciocavallo made with raw buffalo milk instead of cow's milk, in the same provinces as buffalo mozzarella. Lamb rennet, with a whey starter if one is used, sets the milk, the curd sours for about a day, and it is stretched in water at 94 °C. The pear-shaped cheeses are brined, sometimes smoked, and ripened hung in pairs for 60 days to over a year.
| Raw whole buffalo milk | Evening milk cooled to 4 °C, mixed with the morning milk[onaf-sheet] |
| Whey starter | Whey from the previous day's make; the sheet lists it as optional[onaf-sheet] |
| Lamb rennet | [onaf-sheet] |
| Salt, as brine | [onaf-sheet] |
| Wood or natural straw smoke | Only for the smoked type[pat-sheet][onaf-sheet] |
| Starter | whey from the previous day's make, added if used |
Total time across the recorded steps: 2 months
What changes: Lamb rennet goes into the warm buffalo milk, which sets in about an hour
The two milkings are mixed and filtered through cloth, then warmed with lamb rennet and, if used, the whey starter.
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
Caciocavallo di bufala is the classic Campanian caciocavallo made with raw buffalo milk instead of cow's milk, in the same provinces as buffalo mozzarella. Lamb rennet, with a whey starter if one is used, sets the milk, the curd sours for about a day, and it is stretched in water at 94 °C. The pear-shaped cheeses are brined, sometimes smoked, and ripened hung in pairs for 60 days to over a year. Made in 7 steps over 2 months. The longest step, hang in pairs and ripen, takes at least 2 months (ONAF (Organizzazione Nazionale Assaggiatori F…). In a related cheese, Mozzarella di Bufala Campana PDO made with natural whey starter (two dairies), Streptococcus and Lactobacillus formed the core of every sample except the raw milk does most of the fermenting.
| Main step | at least 2 monthsReported[onaf-sheet][pat-sheet] | Hang in pairs and ripen |
|---|---|---|
| Temperature | 38–39 °CReported[onaf-sheet] | Mix the milkings, add rennet and any starter |
It follows the classic caciocavallo method but uses buffalo milk, which gives a fattier cheese. The regional sheet notes that the buffalo cheese is aged longer and can be smoked.
Made from raw buffalo milk. The ONAF sheet says the region did not publish its food-safety notes for this cheese. It gives stretching in water at 94 °C and ageing at least 60 days as process steps, not as safety limits. Ageing alone does not make raw-milk cheese safe. The US FDA says 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella in raw-milk cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked cheeses such as Gruyère or Comté, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
The regional sheet records it as made in the buffalo mozzarella provinces by the usual caciocavallo method; ONAF reports it has been made in the area for at least 25 years.
