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Cheese from Italy, Campania
Mascarpone di bufala is a boundary entry, not a true ferment. Buffalo cream is heated to 90–95 °C and curdled with citric acid or lemon juice, with no bacteria involved. The cream curd drains in cotton cloths, first warm and then cold, and is ready after about 48 hours.
| Buffalo milk cream, raw or pasteurised | ONAF says it is separated by centrifuge, as cream skimmed by rising can make the texture grainy[pat-sheet][onaf-sheet] |
| Citric acid (E330) or lemon juice | ONAF gives citric acid as a 20 g/l water solution, varied with the cream's acidity[pat-sheet][onaf-sheet] |
| Starter | none; acid and heat set the cream |
Total time across the recorded steps: 26 h – 2.1 days
What changes: Buffalo cream is stirred and heated to 90–95 °C
The cream is stirred all the time to spread the heat.
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
Mascarpone di bufala is a boundary entry, not a true ferment. Buffalo cream is heated to 90–95 °C and curdled with citric acid or lemon juice, with no bacteria involved. The cream curd drains in cotton cloths, first warm and then cold, and is ready after about 48 hours. Made in 5 steps over 26 h – 2.1 days. The longest step, chill and firm, takes 24 h – 2 days (Regione Campania 2019) and runs at 4–8 °C (Regione Campania 2019).
| Main step | 24 h – 2 daysReported[pat-sheet] | Chill and firm |
|---|---|---|
| Temperature | 4–8 °CReported[pat-sheet] | Chill and firm |
Made like Lombard mascarpone, but from buffalo cream in Salerno. It was one of the first buffalo-milk products of the South other than pasta filata cheeses and ricotta.
Nothing acidifies it but the added acid. A survey of 1,017 retail samples of cow-milk mascarpone, 878 of them from a plant involved in a botulism outbreak, found Clostridium botulinum spores in 32.5 % and type A toxin in 7 of the 878. The pH, water activity and redox potential of all samples allowed it to grow. In naturally and experimentally contaminated cow-milk samples it grew and made toxin after 3 and 4 days at 28 °C. The 90–95 °C heating does not kill the spores, which WHO says can survive boiling, so keep it at 4 °C and eat it within its short life.
Hazards the sources name: Clostridium botulinum spores in 32.5% of 1,017 retail samples of (cow-milk) mascarpone in one survey; 878 samples came from a plant involved in a botulism outbreak, and 7 of those also held type A toxin. It grew and made toxin in naturally and experimentally contaminated samples held at 28 °C.
Every number is labelled with how it is known. How this atlas is made
The regional sheet credits Vincenzo Citro of the Valtusciano dairy in Battipaglia with bringing mascarpone south, citing Corrado Barberis's 'Atlante dei prodotti tipici. I formaggi' (2001). The sheet says that in the early 1980s it and buffalo stracchino were among the first southern cheeses made only from buffalo milk, other than pasta filata cheeses and ricotta.
