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Cheese from Italy, Puglia
Raw sheep milk from two milkings is warmed to 38 °C over a direct fire and set with calf rennet, with no added starter. The curd ripens for 16–24 hours on wooden tables, is stretched by hand in water at 90–95 °C and shaped into a pear with a small head. It is brined and eaten at once or after 15–20 days in a cool room.
| Raw whole sheep milk from two milkings | [pat-sheet] |
| Liquid calf rennet30–35 ml per quintal of milk | [pat-sheet] |
| Salt, as an 18–20% brine | [pat-sheet] |
| Starter | none; the milk's own acidity |
Total time across the recorded steps: 16 days – 21 days
What changes: Raw sheep milk is filtered into a copper cauldron and warmed to 38 °C
The milk is filtered through a fine mesh or a cotton cloth.
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 sheep milk from two milkings is warmed to 38 °C over a direct fire and set with calf rennet, with no added starter. The curd ripens for 16–24 hours on wooden tables, is stretched by hand in water at 90–95 °C and shaped into a pear with a small head. It is brined and eaten at once or after 15–20 days in a cool room. Made in 8 steps over 16 days – 21 days. The longest step, eat fresh or ripen, takes 15–20 days (Regione Puglia) and runs at 15–20 °C (Regione Puglia). Salt is 18–20 % (Regione Puglia).
| Main step | 15–20 daysReported[pat-sheet][onaf-sheet] | Eat fresh or ripen |
|---|---|---|
| Temperature | 15–20 °CReported[pat-sheet] | Eat fresh or ripen |
| Salt | 18–20 %Reported[pat-sheet][onaf-sheet] | Brine |
One of very few pasta filata cheeses made from sheep milk. It uses raw milk with no starter, ripens on wooden tables for up to a day, and comes in two styles, eaten within a day or ripened 15–20 days.
The milk is raw. The curd is stretched in water at 90–95 °C, which heats it. The regional sheet records a hygiene exemption for traditional tools and notes that hand-made cheese may not meet the coliform limits; milk must come from disease-free flocks. NHS pregnancy advice says unpasteurised dairy foods may contain listeria, which can cause miscarriage or stillbirth.
Hazards the sources name: Coliform bacteria; the sheet says hand-made cheese may not meet the coliform limits.
Every number is labelled with how it is known. How this atlas is made
ONAF's technical sheet explains the shape this way. Mozzarella kept poorly, so it was dried hung from a cord. A sphere slips off the cord, so it was pinched into a pair of spheres that holds the tied cord in the hollow.
