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Cheese from Italy, Lazio
Caciotta di bufala pontina is a soft cheese of whole buffalo milk from the Pontine plain, made mostly in autumn and winter instead of mozzarella and other stretched-curd cheeses. Milk with lactic cultures is set with liquid calf rennet at 38 °C, cut to rice-grain size, lifted out in a cloth into cylindrical moulds, then salted in saturated brine for 10 hours. It is sold fresh or after 30 days at 8–12 °C.
| Whole buffalo milk | From Mediterranean buffalo; raw or pasteurised (ARSIAL); ONAF lists raw for the Pontine type[arsial2025][onaf-cacbuf] |
| Lactic cultures | Thermophilic cultures (ONAF)[arsial2025][onaf-cacbuf] |
| Liquid calf rennet | [arsial2025][onaf-cacbuf] |
| Salt | As saturated brine[arsial2025] |
| Starter | lactic cultures (thermophilic) |
Total time across the recorded steps: 31 days
What changes: Starting material: whole milk from Mediterranean buffalo
Made mainly in autumn and winter, when buffalo milk is turned into caciotta rather than pasta filata.
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
Caciotta di bufala pontina is a soft cheese of whole buffalo milk from the Pontine plain, made mostly in autumn and winter instead of mozzarella and other stretched-curd cheeses. Milk with lactic cultures is set with liquid calf rennet at 38 °C, cut to rice-grain size, lifted out in a cloth into cylindrical moulds, then salted in saturated brine for 10 hours. It is sold fresh or after 30 days at 8–12 °C. Made in 7 steps over 31 days. The longest step, sell fresh or ripen 30 days, takes 30 days (ARSIAL (Lazio regional agency for agricultura…) and runs at 8–12 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 30 daysReported[arsial2025][onaf-cacbuf] | Sell fresh or ripen 30 days |
|---|---|---|
| Temperature | 8–12 °CReported[arsial2025][onaf-cacbuf] | Sell fresh or ripen 30 days |
This caciotta is made as the alternative to the stretched-curd cheeses (mozzarella, scamorza, provola), mainly in autumn and winter. It is a moulded cheese that is salted in brine and ripened up to a month rather than stretched.
The milk may be raw or pasteurised, and the cheese is eaten fresh or after up to 30 days. The CDC names Listeria as a general risk of cheese made from raw milk. The Lazio list marks the cheese as allowed to use derogations from the standard hygiene rules.
Every number is labelled with how it is known. How this atlas is made
Buffalo caciotta is a long-standing product of the buffalo-rearing areas of Lazio, especially the Pontine plain, made by tradition as an alternative to the stretched-curd cheeses, mostly in autumn and winter. ONAF reports oral, family and municipal-archive traces of it.
