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Cheese from Italy, Molise
Raw cow milk with whey starter from the previous day ('zizza') is warmed to 35–40 °C and set with rennet in 30–35 minutes. The gathered curd is covered with boiling whey and left 3–4 hours to ripen, then cut into thin strips, stretched in boiling water and drawn into strands about 1 cm thick. The strands firm in cold water, sit about 20 minutes in salted water and are braided into a flat ribbon about a metre long.
| Whole raw cow milk | [pat-sheet][onaf-sheet] |
| Whey starter from the previous day's curd ('zizza') | ONAF says more is added when needed, to sour the milk further[pat-sheet][onaf-sheet] |
| Calf paste rennet | [onaf-sheet] |
| Salted water, boiled and cooled | [pat-sheet][onaf-sheet] |
| Starter | whey starter from the previous day's curd ('zizza') |
Total time across the recorded steps: 4.1 h – 5.2 h
What changes: Yesterday's sour whey and rennet go into the milk at 35–40 °C and it sets in 30–35 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 with whey starter from the previous day ('zizza') is warmed to 35–40 °C and set with rennet in 30–35 minutes. The gathered curd is covered with boiling whey and left 3–4 hours to ripen, then cut into thin strips, stretched in boiling water and drawn into strands about 1 cm thick. The strands firm in cold water, sit about 20 minutes in salted water and are braided into a flat ribbon about a metre long. Made in 8 steps over 4.1 h – 5.2 h. The longest step, ripen under boiling whey, takes 3–4 h (ARSARP Molise (regional agency for agricultural).
| Main step | 3–4 hReported[pat-sheet][onaf-sheet] | Ripen under boiling whey |
|---|---|---|
| Temperature | 35–40 °CReported[pat-sheet][onaf-sheet] | Add zizza and rennet |
A metre-long flat braid of dozens of thin strands, worn across the shoulder at the April feast of the Madonna dell'Incoronata.
Made from raw milk; ONAF says a stronger whey starter is used when needed to favour the right lactic flora. The curd is stretched in boiling water.
Every number is labelled with how it is known. How this atlas is made
The braid is worn across the shoulder as an ornament by shepherds, and for the animals that receive the blessing of the patron San Giacomo, during the feast of the Madonna dell'Incoronata. A dialect poem from the early 1900s by Raffaele Capriglione describes the rite.
