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Typical Italian cheeses: Mozzarella di Gioia del Colle DOP

Typical Italian cheeses: Mozzarella di Gioia del Colle DOP



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History

EU recognition: 2018

The "Mozzarella di Gioia del Colle" owes its name to the processing method ("mozzarella" of the pasta filata to be modeled in the typical shapes) and to the precise "historical" reference to the town of the Apulian Murgia to which this cheese, already from the first half of the last century, it is associated.

Production area

The production, processing and packaging area of ​​the "Mozzarella di Gioia del Colle" includes the administrative territory of the following municipalities in the province of Bari, in the province of Taranto and part of the municipality of Matera in Basilicata:

  • in the province of Bari:

Acquaviva delle Fonti, Alberobello, Altamura, Casamassima, Cassano delle Murge, Castellana Grotte, Conversano, Gioia del Colle, Gravina in Puglia, Locorotondo, Monopoli, Nuts, Putignano, Sammichele di Bari, Santeramo in Colle, Turi;

  • in the province of Taranto:

Castellaneta, Crispiano, Laterza, Martina Franca, Massafra, Mottola;

  • in the municipality of Matera:

portion of territory bordering the municipalities of Altamura, Santeramo in Colle and Laterza and delimited by the SS. 99 and from the SS. 7.

Gioia del Colle mozzarella

Features

The "Mozzarella di Gioia del Colle" comes in the following three different forms: spheroidal, knot and braid. Its weight, according to the shape and size, varies from 50 to 1,000 grams. It is marketed immersed in a government liquid consisting of water, possibly acidulated and salted.
It presents itself with a smooth or slightly fibrous surface, shiny, not slimy or flaky. The external appearance is white, with any seasonal shades of straw color. When cut, the paste, which must have an elastic consistency and be free from defects, has a slight spillage of white whey. For the flavor the prevailing notes are of delicately acidic milk, with a pleasant fermented aftertaste, more intense in the cheese just produced. The prevailing odorous notes are of milk / white yogurt with possible shades of butter.

Gastronomy and recommended wines

In addition to being a delicious table cheese, accompanied by raw vegetables, or even only with oil and aromatic herbs, thanks to its versatility it is used in many preparations: from appetizers, to seasoning for cold or hot first courses, to the main ingredient for pizza, a tasty seasoning for baked preparations to which it contributes with its ability to melt. It goes well with soft, medium-bodied white wines, which provide a pleasant acidic sensation to contrast its delicate but decisive aroma, and with young red wines.

Production specifications - Mozzarella Mozzarella di Gioia del Colle DOP

Article 1
Name
The Protected Designation of Origin "Mozzarella di Gioia del Colle" is reserved for fresh pasta filata cheese which meets the conditions and requirements established in this production specification.

Article 2
Product characteristics
"Mozzarella di Gioia del Colle" is a fresh spun paste cheese, obtained from only raw whole cow's milk, possibly thermized or pasteurized, and is characterized by a production technology based on the use of native whey-grafting.
Chemical composition (values ​​on fresh product):
- lactose ≤ 0,6%;
- lactic acid ≥ 0.20%.
The microbiological profile of the product is characterized by the presence of lactobacilli and / or lactococci deriving from the use of the serum graft.
The "Mozzarella di Gioia del Colle" has a smooth or slightly fibrous surface, shiny, not slimy or flaky. The prevailing odorous notes are of milk / white yogurt with possible shades of butter.
The use of preservatives and additives / adjuvants is not allowed.
The "Mozzarella di Gioia del Colle" comes in the following three different forms: spheroidal, knot and braid. It is marketed immersed in a government liquid consisting of water, possibly acidulated and salted.

Article 3. (Production area)
The production, processing and packaging area of ​​the "Mozzarella di Gioia del Colle" includes the administrative territory of the following municipalities in the province of Bari, in the province of Taranto and part of the municipality of Matera in Basilicata:
- in the province of Bari:
Acquaviva delle Fonti, Alberobello, Altamura, Casamassima, Cassano delle Murge, Castellana Grotte, Conversano, Gioia del Colle, Gravina in Puglia, Locorotondo, Monopoli, Nuts, Putignano, Sammichele di Bari, Santeramo in Colle, Turi;
- in the province of Taranto:
Castellaneta, Crispiano, Laterza, Martina Franca, Massafra, Mottola;
- in the municipality of Matera:
portion of territory bordering the municipalities of Altamura, Santeramo in Colle and Laterza and delimited by the SS. 7.
Article 4
(Elements proving the origin)
Each phase of the production process must be monitored by documenting the inputs and outputs for each. The traceability of the product is guaranteed through the registration of producers and processors in special lists managed by the control body, and through the timely reporting to the same of the quantities produced. All natural or legal persons registered in the relevant lists will be subject to checks by the control body, in accordance with the provisions of the production specification and the related control plan.

Article 5
Obtaining method
The milk used to produce the "Mozzarella di Gioia del Colle" comes from farms in which the lactating cows must be reared in housing which requires the use of grazing, for at least 150 (one hundred and fifty) days per year, of herbaceous monophytes or polyphites autumn - spring, composed of leguminous essences (clover, vetch, field bean and protein pea) and cereals (oats, barley, durum wheat, common wheat and ryegrass), or natural pastures of wild herbs.
The feeding of livestock, whose milk is used to produce "Mozzarella di Gioia del Colle", is made up of grass and / or hay of polyphite grass in a percentage at least equal to 60% of the total dry matter. In the food ration, concentrates of leguminous cereals (corn, barley, wheat, oats) (soy, broad beans, field bean, protein pea) and their flours / flakes, as such or in the form of complementary feed, are also provided. And also carobs and by-products of cereal processing, such as bran and soft wheat bran, durum wheat flour in a percentage of less than 40% of the dry substance. Finally mineral and vitamin complexes as supplements.
Of these products intended for animal feed, in order not to compromise the quality characteristics of the "Mozzarella di Gioia del Colle" due to the link with the territory, not less than 60% must come from the geographical area defined in Article 3.
Foods that can transmit abnormal aromas and flavors to the milk, such as to alter their chemical-physical and organoleptic characteristics, cannot be administered to dairy cows; foods that represent sources of contamination or in poor condition.
For the production of Mozzarella di Gioia del Colle only milk collected in two different milkings is used.
1. Raw material
Upon arrival at the dairy, the milk must not have been heat treated;
It must have the following characteristics: minimum fat content of 3.4% and minimum protein content of 3.2% (geometric monthly average of two chemical analyzes from an accredited laboratory)
It must be transformed within the forty-eighth hour from the first milking.
2. Processing in the boiler.
The acidification of the curd is obtained by adding whey-graft milk deriving from previous processes carried out on the same farm or, in any case, in the production area. The serum graft production protocol is indicated in point 4 below;
The coagulation, after heating the milk to a temperature ranging from 34 ° C to 36 ° C, takes place by adding calf rennet. The added quantity must be such that coagulation occurs within a maximum of 20 minutes;
Direct acidification with organic acids and the use of other types of coagulants is prohibited; The breaking of the curd must take place up to the size of a small hazelnut;
The ripening of the curd must take place under whey for a period of not less than 2 hours, starting from the addition of the graft. It must continue continuously within the same dairy, until the desired pH is reached. It is forbidden to use preserved curds of any type as well as the use of additives and preservatives.

3. Spinning, forming, salting.
The extraction of the curd takes place near the achievement of the spinning pH (5.1- 5.4). At the end of the ripening, the curd, after a short pause on the spersoio table, must be chopped and placed in special spinning containers.
The spinning must be carried out with hot water (with the addition of salt) having a temperature of not less than 85 ° C.
After modeling, the product must be placed in cold water to obtain firming.
4. Serum-grafting.
The grafting serum is obtained by letting the microflora naturally present in the serum from the previous day's processing develop under controlled conditions. The first whey-graft is obtained from the processing of raw milk from the production area as per art. 3. Once the milk has curdled and the curd is extracted, the whey is taken, filtered and transferred to a fermenter or other stainless steel container for incubation; if possible, a preventive skimming is performed, if not possible, the fat that tends to surface is periodically removed. Incubation containers must be properly sanitized and well rinsed, in order to avoid the presence of detergent or disinfectant residues.
The serum incubation procedure for it to become serum graft must be as follows:
- if you do not use a fermenter and there is no thermostatation, bring the temperature of the serous mass to 42-44 ° C, leave to rest until an acidity of 22-28 ° SH on 50 ml;
- if you use a fermenter, incubate at a temperature of 36-38 ° C for the period necessary to reach the acidity indicated above.
The "cheesemaking" microbiological profile of the serum-graft, thus obtained, is characteristic.
The dose of use of the whey-graft must be related to its acidity and the shelf-life you want to give to the product, and can vary from 2 to 10% of the milk in the boiler. It is allowed to stock up on whey-grafting from dairies in the production area included in the DOP control system, which carry out the preparation according to this production specification.

Article 6
Link with the geographical area
The link with the territory finds its reasons in the typology of the farms and in the milk produced in them, as well as in the history and the cheese-making technique. The farms are located on the Bari and Taranto Murgia, and are mostly made up of Brown and Frisian cows stabilized in the area starting from the replacement cross of the autochthonous Apulian Podolica. These are small and medium-sized livestock farms, structured according to local uses and predominantly family-run, in which the feeding of dairy products, a discriminating factor for obtaining the characteristics of the mozzarella, is mainly based on the use of food produced all over the world. inside the geographical area of ​​reference. In these farms it is customary to provide long grazing periods on soils with unique soil and climatic characteristics, as well as landscaping (Natura 2000) and geological (presence of Cretaceous limestone and reduced clays). Furthermore, the temperate climate of the Mediterranean and the influence of ventilation from the Ionian and Adriatic seas have a role on the spontaneous essences (such as Timus Striatus) with the particular aromatic and olfactory notes that are transmitted to the milk. The link between the product and the territory is widely told by the history of the peasant culture of these places: in the territory the farms and processing companies are still not far away and in different cases coinciding today, and the custom of producing mozzarella, a cheese that is rapidly obtained and consumption, with a low fat content and suitable for use in particular in hot seasons, is very old. This custom derives from the historical difficulty of preserving and maturing the cheeses due to the high temperatures, custom maintained, in the years in which the first productions for the market develop, due to the lack of refrigerated storage environments. The "Mozzarella di Gioia del Colle" owes its name to the processing method ("mozzarella" of the pasta filata to be modeled in the typical shapes) and to the precise "historical" reference to the town of the Apulian Murgia to which this cheese, already from the first half of the last century, it is associated. From some historical documents it can be seen that in the first decades of the 1900s this Clemente Milano, a farmer in Gioia del Colle of Bruna Alpina cows, first used the milk he produced "for the preparation of special fresh dairy products that took the name of mozzarella "(from" Gioia del Colle, today "- Edited by Giovanni Bozzo for Japigia Editrice - Bari - 1970). In addition, numerous events have been documented since the 1960s in the Gioia del Colle, dedicated to the promotion and enhancement of mozzarella. The "Mozzarella di Gioia del Colle" is therefore a cheese of the dairy tradition of the previously indicated geographical area and has an additional link with the territory thanks to the use of the whey-graft for its realization. The whey-graft is part of the lactic cultures characterized by "autochthonous microflore", that is, coming from the production area, and is obtained by letting the microflora naturally present in the whey from the previous day's milk processing develop under controlled conditions. The microflora that develops is therefore the sum of the original microflora of milk and that of the cheesemaking environments. In fact, the whey-graft constitutes the link between the cheesemakings that follow each other day by day and its microflora, together with the characteristics of the raw material, gives inimitable characteristics to the product, particularly intense in the cheese just produced. These characteristics range from the white / straw yellow color of the surface to the elastic structure of the pasta, from the smell of milk / white yogurt with any hints of butter, to the delicately acidic taste up to the pleasant fermented aftertaste. Obviously all this would not be possible without the skills of the multitude of men and women who work in breeding and transformation, custodians of manual skills and knowledge of traditional techniques, supported by modern but non-invasive technology, capable of producing a food of high quality such as the "Mozzarella di Gioia del Colle".

Article 7
Controls
1. The checks will be carried out by an authorized body, in accordance with the provisions of article 37 of Regulation (EU) no. 1151/2012.
2. The designated structure is CSQA Certificazioni S.r.l., with registered office in Via San Gaetano, n. 74, ZIP code 36016 Thiene (VI); VAT number 02603680246; tel. +39 0445/313011 .; fax +39 0445/313070; e-mail: [email protected]; PEC: [email protected]
Article 8 (Packaging and labeling)
1. The graphic logo that forms an integral part of this production specification must be affixed to the packaging when it is placed on the market, to guarantee compliance with specific regulatory requirements, accompanied by the production date.

Logo and color chart

2. The dimensions of this logo, which must respect the colors and the handwriting imposed, must never be less than 30 mm in base and be positioned on the upper face and the lateral faces of the package in order to allow adequate readability and recognizability. If it is a single wrapped portion, the wrapper must bear the logo on one or both sides, respecting the minimum size indicated.
3. The label must bear the words "cow's milk".
4. The European PDO symbol must be affixed on the same package.


Video: harmony liscio gioia del colle zapatos rotos (August 2022).