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Fermentation Atlas

Cheese from Italy, Campania

Scamorza di bufala

Made in 5 steps over 11 days – 16 days. The longest step, ripen, takes 10–15 days (ONAF).

Key numbers
Main step10–15 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature38 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
buffalo milk, raw or pasteurised, whole
Starter: farm whey starter (acidified whey) added with the rennet

Total time across the recorded steps: 11 days – 16 days

Start
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What changes: Raw or pasteurised whole buffalo milk goes into the vat

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

B, raw or pasteurised, whole

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Buffalo-milk scamorza from the mozzarella area, plain or smoked.

Rind
Thin skin, waxy after maturing, pearly white (pale ochre if smoked)
Size
0.300–0.350 kg

Variants

  • semplice: pearly white
  • affumicata: pale ochre

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Scamorza di bufala' (id 1167)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Campania PAT sheetgov