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Cheese from Italy
Mozzarella di Gioia del Colle is a PDO cow milk mozzarella from the Murge plateau of Puglia. The milk is soured with a whey starter, yesterday's whey left to acidify, and set with calf rennet at 34–36 °C. The curd ripens under whey for at least 2 hours to pH 5.1–5.4, then is stretched in salted water at 85 °C or more and shaped into balls, knots or plaits.
| Whole cow milk from two milkings, with at least 3.4% fat and 3.2% protein | Not heat-treated on arrival at the dairy; made into cheese within 48 hours of the first milking[disciplinare] |
| Whey starter (siero-innesto) | 2–10% of the milk in the vat, depending on its acidity[disciplinare] |
| Calf rennet | [disciplinare][eu-application] |
| Hot water with salt, for stretching | [disciplinare] |
| Starter | backslop: natural whey starter (siero-innesto) from the previous day's make, from the same dairy or the production area |
Total time across the recorded steps: 2.3 h
What changes: Whey from the last make sours into the starter for today's milk
Output: siero-innesto, used at 2–10% of the vat milk.
Microbes at work in this step
The native lactic flora of yesterday's whey multiplies and acidifies it
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 Gioia del Colle is a PDO cow milk mozzarella from the Murge plateau of Puglia. The milk is soured with a whey starter, yesterday's whey left to acidify, and set with calf rennet at 34–36 °C. The curd ripens under whey for at least 2 hours to pH 5.1–5.4, then is stretched in salted water at 85 °C or more and shaped into balls, knots or plaits. Made in 6 steps over 2.3 h. The longest step, ripen the curd under whey, takes at least 2 h (Disciplinare di produzione della Denominazion…). Lactobacilli and/or lactococci of the natural whey starter does most of the fermenting.
| Main step | at least 2 hSet[disciplinare] | Ripen the curd under whey |
|---|---|---|
| Temperature | 42–44 °CSet[disciplinare] | Prepare the whey starter |
| Acidity | pH 5.1–5.4Set[disciplinare] | Ripen the curd under whey |
It is soured with a natural whey starter made from the previous day's whey, and direct acidification with organic acids is banned. The curd ripens under whey for at least 2 hours before stretching.
The milk may be raw, thermised or pasteurised. The curd is stretched in water at 85 °C or more, and the cheese is eaten fresh. When the milk is raw, the US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid the cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Registered as a PDO in 2020 after Germany and two US groups opposed the use of 'Mozzarella'; the name is protected only as a whole. The specification cites 'squisite mozzarelle nelle Puglie' in 1885 and a 1922 article on Gioia mozzarelle sold in Rome and Naples.
