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Cheese from Italy, southern Lazio
Raw buffalo milk gets a whey starter from the day before and is set with calf rennet at 36–37 °C. The curd sours on a bench until it will stretch, is stretched with water at 93–95 °C and shaped into a pear or oval, then firmed in cold water and brined. It is eaten within a week, plain or smoked over straw. Made in 8 steps over 7.5 days. The longest step, smoke over straw, or keep cold, takes up to 7 days (ARSIAL (Lazio regional agency for agricultura…) and runs at 6–8 °C (ARSIAL (Lazio regional agency for agricultura…). Lactic acid bacteria of the whey starter and Streptococcus thermophilus, Lactobacillus delbrueckii and Lactobacillus helveticus, measured through the make of Mozzarella di Bufala Campana, which uses the same kind of whey starter do most of the fermenting.
| Main step | up to 7 daysSet[arsial-provbuf][onaf-provbuf] | Smoke over straw, or keep cold |
|---|---|---|
| Temperature | 6–8 °CSet[arsial-provbuf][onaf-provbuf] | Smoke over straw, or keep cold |
| Raw whole buffalo milk · Two milkings; only the evening milk is chilled; filtered through cloth[arsial-provbuf][onaf-provbuf] |
| Whey starter (siero-innesto) · Whey kept from the previous make, added at 15–17 °C[arsial-provbuf][onaf-provbuf] |
| Liquid calf rennet[arsial-provbuf][onaf-provbuf] |
| Hot water · At 93–95 °C, for stretching[arsial-provbuf] |
| Salt · Brine diluted 1:24[arsial-provbuf][onaf-provbuf] |
| Straw for smoking (optional)[arsial-provbuf][onaf-provbuf] |
| Starter: whey starter (siero-innesto) from the previous day's make |
Total time across the recorded steps: 7.5 days
What changes: Whey kept from yesterday's make goes into raw buffalo milk
Output: inoculated milk.
Microbes at work in this step
the whey starter brings thermophilic lactic bacteria
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 made like buffalo mozzarella, with a whey starter and hot-water stretching, but shaped into a larger, firmer pear or oval of 1–4 kg and often smoked over straw.
The milk is raw and the cheese is soft and eaten within a week. The UK NHS advises that soft cheese made from unpasteurised milk be cooked until steaming hot for people at risk, because of Listeria.
Hazards the sources name: Listeria monocytogenes, a risk in soft cheese made from unpasteurised milk.
Every number is labelled with how it is known. How this atlas is made
Buffalo have long been kept in southern Lazio, and the cheese follows the provola of southern Italy, especially Caserta. The sheet reports a derivation of the name from pruvatura, a cheese offered for tasting to clergy on procession to the monastery of San Lorenzo in Capua.
