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Cheese from Italy, Molise
Cow milk from local, mostly grazing herds is warmed in a tinned copper kettle with whey and calf rennet, and the curd is cut, broken finer and left to ripen under hot whey for a few hours. It is then sliced, stretched in water at about 90 °C, shaped and brined for 12–20 hours. Made in 8 steps over 21 days. The longest step, hang in pairs to dry, takes 20 days (Agenzia Regionale per lo Sviluppo Agricolo). Lactic acid bacteria of the whey starter, which sour the curd and favour a useful lactic flora 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 | 20 daysSet[molise-mozz] | Hang in pairs to dry |
|---|---|---|
| Temperature | 32–36 °CSet[molise-mozz] | Add whey and rennet |
| Cow milk · From local breeds, mostly on pasture; thermised in very hot periods[molise-mozz][onaf-mozz] |
| Whey · Added with the rennet; more is added when the milk has been thermised, to restore the native flora[molise-mozz] |
| Calf rennet[molise-mozz][onaf-mozz] |
| Salt · As brine[molise-mozz] |
| Starter: whey starter (siero-innesto) plus calf rennet |
Total time across the recorded steps: 21 days
What changes: Starting material: milk from local cows, mostly on pasture
Milk of local breeds, mostly kept on pasture and fed forage with some farm feed. It is used raw, from herds officially free of brucellosis and tuberculosis, and thermised in very hot weather. 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
Molise's own cow mozzarella is soured under hot whey at 45–50 °C and brined for half a day or more, far longer than a fresh fior di latte. The regional atlas also has the cheeses hung in pairs to dry, closer to a young scamorza than to a cheese kept in water.
Raw milk comes from herds officially free of brucellosis and tuberculosis and is thermised in hot weather. Stretching in water at about 90 °C brings the centre of the paste to about 64–65 °C, which cuts down contaminating bacteria. ANSES still 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.
Every number is labelled with how it is known. How this atlas is made
The regional atlas cites INSOR's atlas of typical Italian cheeses (p. 433). It is made almost all year; cheese from spring, when the cows graze mountain meadows, is most prized.
