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Cheese from Italy, Basilicata
Mozzarelle di Avigliano are raw cow milk mozzarelle from Avigliano in Basilicata. The milk is soured with about 3% of yesterday's acidified whey, warmed to 37–40 °C and set with calf rennet in a wooden vat. After about 2 hours of ripening the curd is stretched in salted water at 90 °C and shaped into balls, small plaits or knots.
| Raw whole cow milk from Basilicata farms, filtered | [pat-sheet][onaf-sheet] |
| Whey starter from the previous day, left to sour | About 3% of the milk[pat-sheet][onaf-sheet] |
| Calf rennet | [pat-sheet][onaf-sheet] |
| Salt, in the stretching water | [pat-sheet][onaf-sheet] |
| Starter | acidified whey from the previous day, about 3% of the milk |
Total time across the recorded steps: 2.5 h
What changes: Yesterday's soured whey goes into the raw milk, warmed to 37–40 °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
Mozzarelle di Avigliano are raw cow milk mozzarelle from Avigliano in Basilicata. The milk is soured with about 3% of yesterday's acidified whey, warmed to 37–40 °C and set with calf rennet in a wooden vat. After about 2 hours of ripening the curd is stretched in salted water at 90 °C and shaped into balls, small plaits or knots. Made in 7 steps over 2.5 h. The longest step, ripen the curd, takes 2 h (ALSIA (Agenzia Lucana di Sviluppo e Innovazio…). Microbes of the previous day's whey starter, which is left to acidify before use, and of the raw milk and In a related product, the natural whey starter of cow's milk used for caciocavallo in two Campania dairies (a 2022 study; this cheese's own starter was not tested), culture found Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Enterococcus faecium, and sequencing found mostly Streptococcus (read as S. salivarius) with some Lactococcus lactis do most of the fermenting.
| Main step | 2 hReported[pat-sheet][onaf-sheet] | Ripen the curd |
|---|---|---|
| Temperature | 37–40 °CReported[pat-sheet][onaf-sheet] | Add whey starter and warm the milk |
Made from raw milk with a small dose of whey starter, set in wooden vats and stretched by hand with a wooden stick, then sold fresh in small shapes.
The milk is used raw; the curd is stretched in water at 90 °C, and the cheese is eaten within a few days, kept at 2–4 °C. 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 regional sheet cites Tommaso Pedio's 'La Basilicata borbonica' (Osanna, 2005), which collects 18th- and 19th-century surveys of the region. The cheese is also made in places settled by emigrants from Avigliano.
