The milk is then acidified by adding rennet thereto. It must come from a buffalo from the same, or a nearby farm.
After heating to a temperature of 33-39 degrees Celsius, calf rennet is added, thanks to which the milk coagulates and solidifies. The resulting curd is mixed with boiling water, in which the curd melts, merges with the water, and becomes stretchy.
The cheese maker gently forms (like a baker kneads the bread dough - a process called pasta filata), cuts the cheese, and then places it in cold water. This treatment makes the skin harder, and the center remains soft. Such cheese can be put in brine and packaged. The liquid in which the cheese is placed is its protective layer. It is a mixture of brine and acid that protects the taste and texture of the cheese.
