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Cheese from Italy
Fresh cow-milk pasta filata; lactose ≤0.6 %, lactic acid ≥0.20 %, moisture 58–65 %, fat 15–21 % (as is); spheres, knots or plaits of 50–1,000 g. Made in 5 steps over 2.3 h. The longest step, cut to hazelnut size and mature the curd under whey, takes at least 2 h (Domanda di registrazione 'Mozzarella di Gioia…). thermophilic lactic acid bacteria of the natural whey starter does most of the fermenting.
| Main step | at least 2 hSet[eu-application][eu-reg][onaf-sheet] | Cut to hazelnut size and mature the curd under whey |
|---|---|---|
| Temperature | 42–44 °CSet[eu-application][eu-reg][onaf-sheet] | Prepare the whey starter |
| Acidity | pH 5.1–5.4Set[eu-application][eu-reg][onaf-sheet] | Mince and stretch in hot salted water |
| whole cow milk |
| raw or thermised or pasteurised |
| Starter: backslop: natural whey starter (siero-innesto) from the previous day's make, from the same dairy or the production area |
Total time across the recorded steps: 2.3 h
What changes: Whey from the last make sours into a whey starter
Output: siero-innesto (2–10 % of the vat milk).
Microbes at work in this step
native lactic flora of yesterday's whey multiplies and acidifies
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 milk allowed; the ≥85 °C stretch is the main kill step. Eat fresh.
Every number is labelled with how it is known. How this atlas is made
Registered as a PDO in 2020 (Reg. (UE) 2020/2018, application in OJ C 2019). The spec stresses the natural whey starter as the traditional link to the Murge.
