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Cheese from Italy, Campania
Made in 5 steps over 2 days – 3 days. The longest step, ripen, takes 2–3 days (ONAF) and runs at 40–50 °C (ONAF).
| Main step | 2–3 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 40–50 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| buffalo milk, (Italian Mediterranean buffalo), raw, whole |
| Starter: whey starter from the previous make |
Total time across the recorded steps: 2 days – 3 days
What changes: Raw whole buffalo milk goes into the vat
B (Italian Mediterranean buffalo), raw, whole
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
Firmer, drier mozzarella-type curd from buffalo milk, straw-smoked for flavour.
Every number is labelled with how it is known. How this atlas is made
