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Cheese from Italy, Campania
Whole buffalo milk is thermised or pasteurised, soured with whey kept from the last make and set with calf rennet. The curd sours under its whey until it stretches, is spun in water at 90–95 °C and pinched by hand into cherry-size balls. After a short brine the cherries are packed in buffalo cream. Made in 6 steps over 4 h – 4.5 h. The longest step, break the curd and let it sour under the whey, takes 4–4.5 h (Villani F. et al. 1996). Thermophilic lactic acid bacteria of the natural whey starter does most of the fermenting.
| Main step | 4–4.5 hMeasured[villani1996] | Break the curd and let it sour under the whey |
|---|---|---|
| Temperature | 35–38 °CReported[onaf-sheet] | Add whey starter and rennet |
| Acidity | pH 4.8–4.9Measured[villani1996] | Break the curd and let it sour under the whey |
| Whole buffalo milk · Italian Mediterranean buffalo; thermised or pasteurised[onaf-sheet] |
| Acid whey starter (sieroinnesto) from the previous make[onaf-sheet] |
| Calf rennet[onaf-sheet] |
| Hot water · 90–95 °C, for stretching[onaf-sheet] |
| Salt · In the brine[onaf-sheet] |
| Buffalo cream · The cherries are packed in it[onaf-sheet][pat-sheet] |
| Starter: natural acid whey starter (sieroinnesto) from the previous make |
Total time across the recorded steps: 4 h – 4.5 h
What changes: Whole buffalo milk is thermised or pasteurised in the vat
Output: thermised or pasteurised whole buffalo milk.
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
These are buffalo mozzarella cherries packed in buffalo cream instead of the sour liquid that Mozzarella di Bufala Campana is sold in. They are made in the same area, from thermised or pasteurised milk, and the PAT dates them to at least 25 years.
The milk is thermised or pasteurised. In a challenge study on buffalo mozzarella, the curd's 4–4.5 h souring did not reduce Listeria, stretching at 95 °C cut it by about 2 log, and storage in the acidic liquid (about pH 4.0) removed it within 24–48 h. These cherries sit in cream instead, so keep them cold and eat them within days.
Hazards the sources name: Listeria monocytogenes (in a challenge study on buffalo mozzarella, cut by about 2 log by stretching at 95 °C).
Every number is labelled with how it is known. How this atlas is made
Witnesses in the area confirm it has been made for at least 25 years; Campania lists it among its traditional agri-food products.
