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Cheese from Italy, Abruzzo
Raw whole cow milk is warmed to 36–38 °C, soured with a milk or whey starter of thermophilic lactic bacteria and set with calf rennet in about 30 minutes. The curd is cut to hazelnut size and left under whey about 3 hours at 35–36 °C until it reaches pH 5.15–5.30, then stretched in water at 80–90 °C and shaped by hand. It is eaten fresh within 48 hours or hung to dry 7–10 days.
| Raw whole cow milk, filtered | Pezzata Nera, Bruna Alpina, Pezzata Rossa or crosses[abruzzo-pat][onaf-sheet] |
| Milk starter or whey starter (latte-innesto or siero-innesto) | Mostly thermophilic lactic bacteria[abruzzo-pat][onaf-sheet] |
| Calf rennet, powder or liquid | The dose depends on its strength and on the milk's acidity[abruzzo-pat] |
| Salt | Dissolved in the stretching water or as brine[abruzzo-pat][onaf-sheet] |
| Starter | milk or whey starter, mostly thermophilic lactic bacteria |
Total time across the recorded steps: 7.2 days – 10 days
What changes: Milk or whey starter goes into the raw milk at 36–38 °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
Raw whole cow milk is warmed to 36–38 °C, soured with a milk or whey starter of thermophilic lactic bacteria and set with calf rennet in about 30 minutes. The curd is cut to hazelnut size and left under whey about 3 hours at 35–36 °C until it reaches pH 5.15–5.30, then stretched in water at 80–90 °C and shaped by hand. It is eaten fresh within 48 hours or hung to dry 7–10 days. Made in 7 steps over 7.2 days – 10 days. The longest step, keep fresh or hang to dry, takes 7–10 days (Regione Abruzzo) and runs at 10–12 °C (Regione Abruzzo). Thermophilic lactic acid bacteria of the milk or whey starter does most of the fermenting.
| Main step | 7–10 daysReported[abruzzo-pat][onaf-sheet] | Keep fresh or hang to dry |
|---|---|---|
| Temperature | 10–12 °CReported[abruzzo-pat] | Keep fresh or hang to dry |
| Acidity | pH 5.2–5.3Reported[abruzzo-pat][onaf-sheet] | Sour under the whey |
Made from raw cow milk with a whey or milk starter and stretched by hand. It is sold fresh, to eat within 48 hours, or dried hanging for 7–10 days to a waxy skin.
Made from raw milk. The sheet says stretching heats the curd to about 65 °C, cutting the microbial load by about 70%. Fresh scamorza is kept at 4 °C and eaten within 48 hours. NHS pregnancy advice says unpasteurised dairy foods may contain listeria, which can cause miscarriage or stillbirth.
Every number is labelled with how it is known. How this atlas is made
The sheet cites late-1600s accounts of the Ospedale S. Salvatore in L'Aquila, the Celestine monks' dairy at the Morrone abbey near Sulmona from the 1300s, and the Jacini inquiry of the 1880s. It stands as entry 46 in the Abruzzo section of the list of traditional agri-food products.
