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Cheese from Italy, Campania, with parts of Lazio, Puglia and Molise
Fresh whole milk from Italian Mediterranean buffalo is set with calf rennet and a natural whey starter saved from earlier makes. The curd sours under its whey for a few hours until it will stretch, then it is pulled in boiling water, pinched off by hand or machine, firmed in cold water and brined. It is sold fresh in a slightly sour liquid, with no ripening.
| Whole fresh buffalo milk | Italian Mediterranean breed; at least 7.2% fat and 4.2% protein; raw, thermised or pasteurised; frozen milk is not allowed[mozz-oj2007] |
| Natural whey starter | Whey from earlier buffalo-milk makes in the same or a nearby dairy[mozz-oj2007] |
| Natural calf rennet | Liquid rennet 1:10,000, 18–20 ml per 100 l of milk[mozz-oj2007][onaf-sheet] |
| Salt | As brine[mozz-oj2007] |
| Lactic or citric acid | Optional, to sour the liquid the cheese is packed in[mozz-oj2007] |
| Starter | natural whey starter (siero innesto) from earlier buffalo-milk makes |
Total time across the recorded steps: 2.7 days – 2.9 days
What changes: Starting material: whole fresh buffalo milk, used within 60 hours of milking
The milk is filtered. It may be used raw, thermised or pasteurised; cheese from raw milk must say so on the label.
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
Fresh whole milk from Italian Mediterranean buffalo is set with calf rennet and a natural whey starter saved from earlier makes. The curd sours under its whey for a few hours until it will stretch, then it is pulled in boiling water, pinched off by hand or machine, firmed in cold water and brined. It is sold fresh in a slightly sour liquid, with no ripening. Made in 8 steps over 2.7 days – 2.9 days. The longest step, collect fresh buffalo milk, takes up to 2.5 days (European Union 2007). Salt is 4–18 % (ONAF (Organizzazione Nazionale Assaggiatori F…). Streptococcus thermophilus, dominant in the whey starter and curd of one of the two dairies studied; the other dairy's curd was led by Lactobacillus helveticus and Lactobacillus helveticus and L. delbrueckii, which take over in the finished cheese do most of the fermenting.
| Main step | up to 2.5 daysSet[mozz-oj2007] | Collect fresh buffalo milk |
|---|---|---|
| Temperature | 33–39 °CSet[mozz-oj2007] | Add whey starter and calf rennet |
| Salt | 4–18 %Reported[onaf-sheet][levante2023] | Firm in cold water and brine |
| Acidity | pH 4.8–4.9Measured[levante2023] | Sour the curd under its whey |
It is made only from buffalo milk, which is much richer than cow milk, and soured with whey saved from earlier makes. The curd ripens under whey for hours before it is stretched. Cow-milk fior di latte is also stretched curd, but its starter is a natural milk starter grown at the dairy.
The PDO allows raw milk. ANSES names Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli as the risks of raw-milk cheeses and advises pregnant women, young children, people over 65 and people with weak immunity not to eat them. ANSES also says to follow the storage temperature and use-by date on the pack or from the seller.
Every number is labelled with how it is known. How this atlas is made
The 2007 application notes records of buffalo being farmed profitably in southern Italy from the late 1200s. The name was protected in Italy in 1993 and in the EU in 1996.
