Stracciatella di bufala
Stracciatella di bufala is a cheese from the milk of water buffalo in the Italian province of Foggia . It is a white cheese, similar to mozzarella , but more liquid and softer compared to this. It is served as a starter, sometimes with ham . The specialty of the stracciatella di bufala are its spun, white, superimposed layers that pull threads. Its fat content is approx. 45% i. Tr. Its taste can be described as sweet and sour with a delicate milk odor.
Manufacturing
The production process is as follows: Add the liquid rennet to the pasteurized milk at 35 degrees Celsius and let it curdle for 25-30 minutes. After chopping the nut-sized mass, let it ripen under the whey for a few hours. Salting is done in brine in the salt deposit with a low salt concentration (yield 23–24%). The cheese is not stored for long and does not need to mature. Production takes place all year round, mostly in spring and summer.