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Cheese from Italy, Lazio
Whole cow milk from the Pontine plain is warmed with whey kept from the day before, set with calf rennet and cut, then left under its whey for 3–5 hours while lactic bacteria sour the curd. When a sample stretches, the curd is worked in hot water at about 80 °C, pinched off by hand into small round cheeses with a little head and cooled in cold water. Made in 8 steps over 3.3 h – 5.3 h. The longest step, ripen the curd under the whey, takes 3–5 h (ARSIAL (Regione Lazio)). Salt is up to 3 % (ARSIAL (Regione Lazio)). Lactic acid bacteria of the natural whey starter carried over from the previous make and In a cow-milk natural whey starter from a southern Italian farm (made for caciocavallo, not this cheese) - Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Enterococcus faecium, Lactobacillus helveticus and L. delbrueckii do most of the fermenting.
| Main step | 3–5 hSet[arsial-fdl] | Ripen the curd under the whey |
|---|---|---|
| Temperature | 33–38 °CSet[arsial-fdl] | Warm, add whey starter and rennet |
| Salt | up to 3 %Set[arsial-fdl] | Stretch in hot water |
| Whole cow milk · One or two consecutive milkings from cows raised in the Agro Pontino; protein above 3 %, fat above 3.6 %[arsial-fdl] |
| Natural whey starter · Whey kept from the previous make, or starter cultures produced locally[arsial-fdl] |
| Liquid calf rennet[arsial-fdl][onaf-fdl] |
| Salt or brine · Added to the stretching water, at no more than 3 %[arsial-fdl] |
| Hot water · For stretching, at about 80 °C[arsial-fdl] |
| Starter: natural whey starter (backslopped from the previous make) or local cultures, plus calf rennet |
Total time across the recorded steps: 3.3 h – 5.3 h
What changes: Starting material: whole milk from cows of the Pontine plain
Milk from one milking or two consecutive milkings, from cows raised in the Agro Pontino. ONAF's sheet says it may be used raw or pasteurised. Output: whole cow 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
It is the cow-milk counterpart of buffalo mozzarella, made around Latina with whey kept from the day before. Its own marks are the little pinched head that gives the "fiaschetta" shape and the long 3–5 hours the cut curd sours under its whey before stretching.
Fresh pasta filata eaten within days and kept cold at about 4 °C. Stretching in water at 70–90 °C heats the curd, but when the milk is raw ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses (raw milk is one of the two options here).
Every number is labelled with how it is known. How this atlas is made
The regional sheet traces cheese stretched in hot water back to Columella. Around the 1950s "fiordilatte" came into use for the cow-milk cheese to set it apart from buffalo mozzarella; the word first appears in the Latina chamber of commerce price lists in April 1955, replacing "mozzarella". It was added to Lazio's list of traditional food products (PAT) in 2019.
