Parco Nazionale del Circeo

It is a fresh pulled-curd cheese, obtained exclusively from fresh, whole, and raw or eventually pasteurized cow buffalo's milk. In the cheese factory, cow buffalo's milk is adequately filtered with traditional methods and acidified by adding whey deriving from previous cow buffalo's milk processing activities. Coagulation, by previous heating of the milk at a temperature going from 33 and 39°C, is obtained by adding natural calf rennet. At the end of the maturation process, the curd is shaped into stripes: the latter are put into special containers where, after adding boiling water, it is pulled and cut, so that each piece has the chosen shape and size.