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Cheese from Italy, Campania
Pasteurised cow milk is set at about 35 °C with a natural starter, lactic cultures and calf rennet, and the curd sours for several hours under hot whey, as for mozzarella. After stretching in near-boiling water and brining for 30 minutes to 2 hours, the curd is rolled out into thin sheets instead of balls. The sheets are rolled up and sold to be filled and rolled again.
| Whole cow milk, pasteurised | [pat-sheet][onaf-sheet] |
| Natural starter and lactic cultures | [pat-sheet] |
| Calf rennet | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet] |
| Starter | natural starter (fermento naturale) plus lactic cultures |
Total time across the recorded steps: 30 min – 2 h
What changes: The chilled cow milk is pasteurised
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
Pasteurised cow milk is set at about 35 °C with a natural starter, lactic cultures and calf rennet, and the curd sours for several hours under hot whey, as for mozzarella. After stretching in near-boiling water and brining for 30 minutes to 2 hours, the curd is rolled out into thin sheets instead of balls. The sheets are rolled up and sold to be filled and rolled again. Made in 8 steps over 30 min – 2 h. The longest step, brine, takes 30 min – 2 h (Regione Campania).
| Main step | 30 min – 2 hReported[pat-sheet][onaf-sheet] | Brine |
|---|---|---|
| Temperature | 4 °CReported[pat-sheet][onaf-sheet] | Chill and pasteurise the milk |
Made like mozzarella, but after stretching the curd is rolled out into large thin sheets instead of being cut into balls, so it can be filled and rolled.
The milk is pasteurised and the curd is stretched in near-boiling water. The sheets are kept at 2–4 °C and eaten within a few days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says sources confirm it was being made by the late 1970s and that producers in Montella were already making it in the early 1900s. Filled with raw ham, cherry tomatoes and rocket, it was a fixture of wedding starters in the province in the 1980s.
