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Cheese from Italy, Lazio
Buffalo milk, pasteurised at 72 °C (some batches use raw milk), is set at 38 °C with liquid bovine rennet. The curd is broken to rice-grain size, ripened 4–5 hours in hot whey and stretched by hand, then tied with string into a segmented pumpkin shape of up to about 20 kg. It hangs in a cold room at 4 °C for one to five years.
| Whole buffalo milk from Lazio buffalo farms | [arsial-sheet] |
| Liquid bovine rennet | [arsial-sheet] |
| Plant or synthetic string, for tying and hanging | [arsial-sheet][onaf] |
Total time across the recorded steps: 12 months – 5 years
What changes: Buffalo milk is chilled for a few hours before work
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
Buffalo milk, pasteurised at 72 °C (some batches use raw milk), is set at 38 °C with liquid bovine rennet. The curd is broken to rice-grain size, ripened 4–5 hours in hot whey and stretched by hand, then tied with string into a segmented pumpkin shape of up to about 20 kg. It hangs in a cold room at 4 °C for one to five years. Made in 8 steps over 12 months – 5 years. The longest step, age hanging in the cold, takes 12 months – 5 years (ARSIAL (Lazio regional agency for agricultura…) and runs at 4 °C (ARSIAL (Lazio regional agency for agricultura…). In a related cheese, Mozzarella di Bufala Campana PDO made with natural whey starter (two dairies), Streptococcus and Lactobacillus formed the core of every sample except the raw milk does most of the fermenting.
| Main step | 12 months – 5 yearsReported[arsial-sheet][onaf] | Age hanging in the cold |
|---|---|---|
| Temperature | 4 °CReported[arsial-sheet] | Age hanging in the cold |
A buffalo-milk provolone aged one to five years, hanging by its string in a cold room. The string makes its segmented pumpkin shape.
The sheet describes pasteurising the milk at 72 °C for 10–15 seconds and says some batches are made with raw milk. The cheese ages at 4 °C for one to five years.
Every number is labelled with how it is known. How this atlas is made
The sheet traces the cheese to grandfather Peppe Esposito, a Campanian cheesemaker who moved to Formello near Rome in the 1950s to sell his family's buffalo cheeses in the Rome market.
