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Cheese from Italy, Puglia
The traditional cow milk mozzarella of Puglia, also called fior di latte. Raw milk is soured with a natural whey or milk starter, set with liquid calf rennet at about 36–37 °C, and the curd rests under whey until it can stretch. It is stretched by hand in water at 85–95 °C, shaped into balls, bocconcini or plaits, firmed in cold water and salted.
| Raw cow milk, filtered through fine cotton cloth or a mesh strainer | [pat-sheet] |
| Starter (one of three) | Natural whey starter from the previous day kept at room temperature; naturally soured milk starter; or a selected milk starter of Lactobacillus bulgaricus and Streptococcus thermophilus[pat-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Coarse salt (brine or in the stretching water) | [pat-sheet] |
| Starter | natural whey or milk starter, or selected milk starter (Lactobacillus bulgaricus, Streptococcus thermophilus) |
Total time across the recorded steps: 1.3 h – 11 h
What changes: The starter goes into raw milk warmed to about 36–37 °C
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
The traditional cow milk mozzarella of Puglia, also called fior di latte. Raw milk is soured with a natural whey or milk starter, set with liquid calf rennet at about 36–37 °C, and the curd rests under whey until it can stretch. It is stretched by hand in water at 85–95 °C, shaped into balls, bocconcini or plaits, firmed in cold water and salted. Made in 7 steps over 1.3 h – 11 h. The longest step, rest the curd under whey, takes 10 min – 7 h (Regione Puglia) and runs at 32–36 °C (Regione Puglia). Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus), in the selected milk starter and Streptococcus thermophilus, in the selected milk starter do most of the fermenting.
| Main step | 10 min – 7 hReported[pat-sheet] | Rest the curd under whey |
|---|---|---|
| Temperature | 32–36 °CReported[pat-sheet] | Rest the curd under whey |
The general Apulian cow milk mozzarella, made from raw milk with a choice of natural whey, natural milk or selected milk starter, and stretched by hand. The PDO Mozzarella di Gioia del Colle is a separate, protected mozzarella of the Murge plateau.
The milk is used raw and must come from herds free of infectious disease; the regional sheet allows boiling it at about 72 °C if the bacterial count is very high. The curd is stretched at 85–95 °C. The sheet asks for an exemption from hygiene rules for the wooden and copper tools. 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 cheese made with raw milk 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
The ONAF sheet dates its origins to the Middle Ages and says cow and buffalo milk were often worked mixed. It says the cow milk type centred on the Apulian 'Masserie delle vacche' of the Murgia plateau, where Podolica cattle were kept, and that today it is centred around Gioia del Colle. The regional sheet records the method as unchanged for longer than the 25 years the traditional-product rules require.
