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Cheese from Italy, Liguria
Mozzarella di Brugnato is a cow milk mozzarella from the middle Val di Vara in Liguria, eaten almost only in its own area. Milk pasteurised at 72 °C is soured with thermophilic lactic cultures and set with calf rennet at 38 °C. The soured curd is stretched by machine in hot water, shaped and salted in cold brine.
| Whole cow milk, pasteurised at 72 °C | [pat-sheet][onaf-sheet] |
| Thermophilic lactic cultures, usually acid whey from the previous make | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Hot water for stretching | [pat-sheet][onaf-sheet] |
| Salt (cold brine) | [onaf-sheet] |
| Starter | thermophilic lactic cultures, usually acid whey kept from the previous make |
Total time across the recorded steps: 40 min – 1.3 h
What changes: The milk is pasteurised at 72 °C, then cooled
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
Mozzarella di Brugnato is a cow milk mozzarella from the middle Val di Vara in Liguria, eaten almost only in its own area. Milk pasteurised at 72 °C is soured with thermophilic lactic cultures and set with calf rennet at 38 °C. The soured curd is stretched by machine in hot water, shaped and salted in cold brine. Made in 7 steps over 40 min – 1.3 h. The longest step, add whey starter and calf rennet, takes 30–45 min (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 38 °C (Regione Liguria (agriligurianet)).
| Main step | 30–45 minReported[onaf-sheet] | Add whey starter and calf rennet |
|---|---|---|
| Temperature | 38 °CReported[pat-sheet][onaf-sheet] | Add whey starter and calf rennet |
A local Ligurian cow milk mozzarella made in Brugnato for about thirty years and eaten almost only in its own valley. The starter is acid whey from the previous make, and stretching and shaping are done by machine.
The milk is pasteurised at 72 °C, and the cheese is kept at 2–4 °C for no more than 8 days.
Every number is labelled with how it is known. How this atlas is made
The Liguria product sheet says mozzarella was first made only from buffalo milk, and that most is now made from cow milk. It says Brugnato has made its mozzarella from cow milk for about thirty years.
