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Cheese from Italy, Lazio
Whole buffalo milk, usually pasteurised at 72 °C, is set at 38 °C with liquid bovine rennet and a farm-made sour-milk starter. The curd is broken four times with 10-minute rests, moulded in baskets, drained 4–5 days in a cold room and dry-salted. It ripens 6 months to a year, brushed or waxed, into a semi-hard table and grating cheese.
| Whole buffalo milk from Lazio buffalo farms | [arsial-sheet] |
| Liquid bovine rennet | [arsial-sheet][onaf] |
| Lattoinnesto, the dairy's own starter of buffalo milk left to sour for 4–5 days | [arsial-sheet] |
| Fine salt | [arsial-sheet] |
| Food wax for the rind (optional) | [arsial-sheet][onaf] |
| Starter | lattoinnesto, buffalo milk soured for 4–5 days at the dairy |
Total time across the recorded steps: 6.2 months – 12 months
What changes: Starting material: buffalo milk held cold in steel silos
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
Whole buffalo milk, usually pasteurised at 72 °C, is set at 38 °C with liquid bovine rennet and a farm-made sour-milk starter. The curd is broken four times with 10-minute rests, moulded in baskets, drained 4–5 days in a cold room and dry-salted. It ripens 6 months to a year, brushed or waxed, into a semi-hard table and grating cheese. Made in 7 steps over 6.2 months – 12 months. The longest step, ripen, takes 6–12 months (ARSIAL 'Agricoltura Qualità') and runs at 4 °C (ARSIAL 'Agricoltura Qualità').
| Main step | 6–12 monthsReported[arsial-sheet][onaf] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[arsial-sheet] | Ripen |
| Acidity | pH 5.2–5.5Reported[arsial-sheet] | Ripen |
A pressed, long-aged buffalo cheese made like a caciotta or pecorino, not a pasta filata; the curd is broken in four stages with 10-minute rests and ripens 6–12 months.
The milk is usually pasteurised at 72 °C for 10–15 seconds, and the cheese is held at 4 °C until its pH falls to 5.2–5.5 before the long ripening.
Every number is labelled with how it is known. How this atlas is made
The sheet tells of 'nonno Peppe' Esposito, a cheesemaker of Campanian origin who moved to Formello in the 1950s to sell his family's buffalo cheeses in Rome. Regular customers call it 'pecorino di bufala'.
