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Cheese from Italy, Campania
Raw cow milk, delivered within 24 hours, is warmed to 36–37 °C with a little farm milk starter and set with liquid calf rennet in 20–30 minutes. The curd is broken to hazelnut size, warmed to about 40 °C if needed and left to sour under or out of the whey until it stretches. It is stretched by lifting with a paddle, which keeps it drier than mozzarella, braided from three cords, cooled and brined.
| Whole raw cow milk of one or more consecutive milkings | Delivered within 24 hours of the first milking; ONAF names Bruna cows and chilling to 5–7 °C[pat-sheet][onaf-sheet] |
| Farm milk starter (latto-innesto) | Good-quality milk left to sour from the day before; a small amount[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt, as brine (rarely in the curd) | [pat-sheet][onaf-sheet] |
| Starter | a small amount of farm milk starter (milk soured since the day before) |
Total time across the recorded steps: 4.3 h – 5.5 h
What changes: Farm starter and liquid calf rennet go into the milk at 36–37 °C and it sets in 20–30 minutes
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, delivered within 24 hours, is warmed to 36–37 °C with a little farm milk starter and set with liquid calf rennet in 20–30 minutes. The curd is broken to hazelnut size, warmed to about 40 °C if needed and left to sour under or out of the whey until it stretches. It is stretched by lifting with a paddle, which keeps it drier than mozzarella, braided from three cords, cooled and brined. Made in 7 steps over 4.3 h – 5.5 h. The longest step, sour the curd until it stretches, takes 3–4 h (Regione Campania 2017).
| Main step | 3–4 hReported[pat-sheet][onaf-sheet] | Sour the curd until it stretches |
|---|---|---|
| Temperature | 36–37 °CReported[pat-sheet][onaf-sheet] | Warm the milk with starter and rennet |
Stretched by lifting with a paddle rather than by the rotary stretch of buffalo mozzarella, so it is drier; it is moister and keeps for less time than the Scamorza of Montella.
Made from raw milk; the curd is stretched in boiling water, and the cheese is kept in a cold room. The sheets give no pH or salt figures and no temperature the curd reaches in the hot water (only about 40 °C for the curd and whey before), so stretching cannot be counted on to kill germs. The CDC says raw-milk products can expose people to germs such as Listeria, E. coli and Salmonella.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says Montella cheesemakers were known abroad by the 1950s, some going to the United States to show stretched-curd cheeses, and keeps a 1955 photo of a cheesemaker braiding a treccia.
