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Cheese from Italy, Lazio
Raw buffalo milk gets a whey starter from the day before and is set with calf rennet at 36–37 °C. The curd sours on a bench until it will stretch, is stretched with water at 93–95 °C and shaped into a pear or oval, then firmed in cold water and brined. It ripens for at most a week, plain or smoked over straw.
| Raw whole buffalo milk | Two milkings; only the evening milk is chilled; filtered through cloth[arsial-provbuf][onaf-provbuf] |
| Whey starter (siero-innesto) | Whey kept from the previous make, added at 15–17 °C[arsial-provbuf][onaf-provbuf] |
| Liquid calf rennet | [arsial-provbuf][onaf-provbuf] |
| Hot water | At 93–95 °C, for stretching[arsial-provbuf] |
| Salt | Brine diluted 1:24[arsial-provbuf][onaf-provbuf] |
| Straw for smokingoptional | [arsial-provbuf][onaf-provbuf] |
| Starter | whey starter (siero-innesto) from the previous day's make |
Total time across the recorded steps: 7.5 days
What changes: Whey kept from yesterday's make goes into raw buffalo milk
Output: inoculated milk.
Microbes at work in this step
the whey starter from the previous make is the culture added to the milk
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
Raw buffalo milk gets a whey starter from the day before and is set with calf rennet at 36–37 °C. The curd sours on a bench until it will stretch, is stretched with water at 93–95 °C and shaped into a pear or oval, then firmed in cold water and brined. It ripens for at most a week, plain or smoked over straw. Made in 8 steps over 7.5 days. The longest step, smoke over straw, or keep cold, takes up to 7 days (ARSIAL (Lazio regional agency for agricultura…) and runs at 6–8 °C (ARSIAL (Lazio regional agency for agricultura…). Streptococcus thermophilus, Lactobacillus delbrueckii and Lactobacillus helveticus, measured through the make of Mozzarella di Bufala Campana, which uses the same kind of whey starter does most of the fermenting.
| Main step | up to 7 daysReported[arsial-provbuf][onaf-provbuf] | Smoke over straw, or keep cold |
|---|---|---|
| Temperature | 6–8 °CReported[arsial-provbuf][onaf-provbuf] | Smoke over straw, or keep cold |
It is made like buffalo mozzarella, with a whey starter and hot-water stretching, but shaped into a larger, firmer pear or oval of 1–4 kg and optionally smoked over straw.
The milk is raw and the cheese is tender to semi-hard, ripened for at most a week. The UK NHS says that in pregnancy foods made from unpasteurised milk must be thoroughly cooked, because unpasteurised dairy foods may contain Listeria.
Every number is labelled with how it is known. How this atlas is made
Buffalo have long been kept in southern Lazio, and the cheese follows the provola of southern Italy, especially Caserta. The ARSIAL sheet says the Institute of Food Sciences (ISA) derives the name from pruvatura, the cheese once offered for tasting to clergy on procession to the monastery of San Lorenzo in Capua.
