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Cheese from Italy, Lazio
Raw buffalo milk is set with calf rennet at 36 °C, broken to peanut size and put into baskets without pressing. The small cheeses are dry-salted and then soaked for 10 hours in the still-warm vat with the leftovers of the day's mozzarella. They ripen about 60 days in glass demijohns, brushed with salt water and rubbed with oil and vinegar; some are finished in wine and grape pomace, oil lees or ash. Made in 8 steps over 2.2 months. The longest step, ripen in glass demijohns, takes 2 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 4–10 °C (ARSIAL (Lazio regional agency for agricultura…). Lactic bacteria of the raw buffalo milk does most of the fermenting.
| Main step | 2 monthsSet[arsial-amaseno] | Ripen in glass demijohns |
|---|---|---|
| Temperature | 4–10 °CSet[arsial-amaseno] | Ripen in glass demijohns |
| Acidity | pH 5.1–5.2Measured[papetti2013] | Ripen in glass demijohns |
| Raw buffalo milk · Worked within 2 hours of milking[arsial-amaseno] |
| Calf liquid rennet[arsial-amaseno] |
| Salt · Rubbed on dry, then salt water for brushing[arsial-amaseno] |
| Olive oil and vinegar · Rubbed on every 10 days during ripening[arsial-amaseno] |
| Wine and grape pomace, oil lees (morchia) or ash (optional) · Flavoured type only, a week before sale[arsial-amaseno] |
| Starter: none named |
Total time across the recorded steps: 2.2 months
What changes: Raw buffalo milk is warmed slowly to 36 °C
Output: raw buffalo milk, used within 2 hours of milking.
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
A small raw buffalo cheese that soaks for 10 hours in the warm vat left from mozzarella making, then ripens in glass demijohns and is rubbed with oil every 10 days.
Made from raw buffalo milk, worked within 2 hours of milking and ripened about 60 days. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods.
Every number is labelled with how it is known. How this atlas is made
Its story comes from the accounts of local dairymen, who long made use of buffalo milk. The INSOR atlas of typical products (I formaggi) mentions buffalo caciotta.
