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Mozzarella di Bufala campana
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Identity Card
Name: Mozzarella di Bufala Campana
Product type: Pasta filata meaning "stretched curd" cheese
Raw material: Whole buffalo milk
Production area: Predominantly the province of Caserta, some areas of the province of Salerno, Cilento and Naples
Denomination: Protected by the DOP (Denominazione d'Origine Protetta - Protected Designation of Origin) mark since 1996 |
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This most celebrated and prized of mozzarella cheeses is made exclusively from whole buffalo milk. A cheese of extremely ancient origin, mozzarella takes its name from a very special stage during the production cycle, i.e. when the curd, after being stretched for separation into small pieces, is mozzata, an Italian term meaning "lopped off", to obtain pieces of a suitable size.
Italian buffalo have always been concentrated in the Southern region of Campania and most of the herds are in the province of Caserta.
The distinctive feature of this mozzarella is its spun texture, which is obtained by a special processing of the curd: to obtain this particular texture the cheese is repeatedly lifted and stretched with the help of a bowl and stick, until it takes on a uniform, threaded structure.
The sizes of mozzarella cheeses vary greatly and it is also possible to find plaited versions, made entirely by hand using three long pieces of curd. Shape and size apart, an extremely delicate phase in the mozzarella-making process is the salting operation, which involves placing the cheese in a brine bath and leaving it to soak for around ten hours. This is followed by the packaging phase, in which the product is put into special containers with so-called "preserving liquid", which serves to diffuse the salt absorbed by the mozzarella during its stay in the brine bath and to lengthen the product's life.
The mozzarella production chain is so inextricably tied to the territory that the buffalo mozzarella of the Campania region obtained the DOP mark in 1996, thus guaranteeing maximum quality for the consumer.
It tastes superb as it is, fresh from its packaging, with just a hint of extra virgin olive oil. It also goes well with mixed summer salads and is worth trying warm, mixed with freshly drained Pennette Rigate, some diced cherry tomatoes, a little oregano and a twist of freshly milled black pepper.
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