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Cheese from Italy, Basilicata
Raw cow milk is soured with the previous day's whey, warmed over the fire and set with calf rennet at 35 °C in 40–60 minutes. The curd drains on a table, then ripens 3–4 hours under a wool blanket until a piece stretches in 85–90 °C water. It is stretched in hot water, braided into small flat plaits and brined 4–5 minutes.
| Whole raw cow milk, filtered | [pat-sheet][onaf-sheet] |
| Acid whey from the previous day's make | [pat-sheet][onaf-sheet] |
| Calf rennet | [pat-sheet][onaf-sheet] |
| Brine (salimura) | [pat-sheet] |
| Starter | acid whey from the previous day's make |
Total time across the recorded steps: 3.9 h – 5.3 h
What changes: The previous day's sour whey goes into the filtered milk as it warms
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 cow milk is soured with the previous day's whey, warmed over the fire and set with calf rennet at 35 °C in 40–60 minutes. The curd drains on a table, then ripens 3–4 hours under a wool blanket until a piece stretches in 85–90 °C water. It is stretched in hot water, braided into small flat plaits and brined 4–5 minutes. Made in 6 steps over 3.9 h – 5.3 h. The longest step, ripen the curd under a wool blanket, takes 3–4 h (ALSIA (Agenzia lucana di sviluppo e innovazio…). In a related product, the natural whey starter of cow's milk used for caciocavallo, sampled in a 2022 study of two artisanal Campania dairies (this cheese's own starter was not tested), culture found Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Enterococcus faecium, and sequencing found mostly Streptococcus (read as S. salivarius) with some Lactococcus lactis does most of the fermenting.
| Main step | 3–4 hReported[pat-sheet][onaf-sheet] | Ripen the curd under a wool blanket |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Set with calf rennet |
A very small, thin plait from one hamlet of Maratea, soured with yesterday's whey and ripened under a wool blanket before stretching.
Made from raw milk; the curd is stretched in near-boiling water and the cheese is eaten within 3 days.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the women of Massa turned milk into braided mozzarelle and caciocavalli to feed their families and keep the milk, handing the craft from mother to daughter. Testimonies collected in the area show it has been made for at least 25 years. It was declared a traditional food product and entered in the Basilicata regional list.
