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Cheese from Italy, Campania
Pasteurised or thermised buffalo milk is soured with a Streptococcus thermophilus and Lactobacillus bulgaricus culture and set with calf rennet at about 38 °C. The curd is cut, left under the whey until it is acid enough, put into square bottomless hoops and kept warm for about 3 hours, then brined 2–3 hours and ripened cold for 7–10 days.
| Whole buffalo milk from one morning milking, pasteurised or thermised | [pat-sheet][onaf-sheet] |
| Whey culture (sieroinnesto) of Streptococcus thermophilus and Lactobacillus bulgaricus2–3% of the milk volume | [onaf-sheet] |
| Liquid calf rennet, strength about 1:10,00060 ml per hl of milk | [onaf-sheet] |
| Salt (saturated brine) | [pat-sheet][onaf-sheet] |
| Starter | Streptococcus thermophilus and Lactobacillus bulgaricus culture, 2–3% at 40–42 °C |
Total time across the recorded steps: 7.3 days – 10 days
What changes: The buffalo milk is pasteurised at 70–72 °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
Pasteurised or thermised buffalo milk is soured with a Streptococcus thermophilus and Lactobacillus bulgaricus culture and set with calf rennet at about 38 °C. The curd is cut, left under the whey until it is acid enough, put into square bottomless hoops and kept warm for about 3 hours, then brined 2–3 hours and ripened cold for 7–10 days. Made in 7 steps over 7.3 days – 10 days. The longest step, ripen cold, takes 7–10 days (Regione Campania 2019) and runs at 4–8 °C (Regione Campania 2019). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus does most of the fermenting.
| Main step | 7–10 daysReported[pat-sheet][onaf-sheet] | Ripen cold |
|---|---|---|
| Temperature | 4–8 °CReported[pat-sheet][onaf-sheet] | Ripen cold |
Lombard-style square soft cheese made from buffalo milk since the early 1980s, using winter buffalo milk. It uses a thermophilic culture and a warm draining like a stracchino, not the stretching of mozzarella.
The milk is pasteurised or thermised, and the cheese is ripened at 8 °C or colder. ONAF gives storage at 15 °C or less for under a month. It ties that limit to quality. After it the cheese dries out and turns unpleasantly sour. It does not call it a safety limit. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid unheated queso fresco-type cheeses and similar fresh, soft cheeses, even when made with pasteurised milk. It does not name this cheese, and it lists cream cheese and mozzarella made with pasteurised milk among safer choices.
Every number is labelled with how it is known. How this atlas is made
The Campania sheet says this and buffalo mascarpone were the first cheeses other than pasta filata and ricotta made from buffalo milk alone in southern Italy, in the early 1980s, to use winter milk that was otherwise frozen or sold cheaply.
