Buffalo Mozzarella from Campania PDO: a true piece of Italian tradition

Buffalo Mozzarella from Campania PDO is a white, creamy pasta filata cheese produced by coagulating raw buffalo milk into curds and then pressing the curds to form a soft mass. The production area of buffalo mozzarella PDO includes the provinces and regions of Caserta, Naples, Latina, Frosinone, Rome, Isernia, Venafro and Foggia in Italy. It is the only mozzarella that can boast a PDO.

The history of buffalo mozzarella is obviously closely linked to the beginning of buffalo breeding in Italy and Europe, and there are several theories about it. In the 11th century, the Normans introduced them to southern Italy, where they remained popular over the centuries. Some historians believe that it was the Norman kings who spread it into the country from Sicily, where it had already been introduced by the Arabs. Others, on the other hand, claim that the original buffalo came from India and arrived in Italy via the Phoenicians, but the fairly recent discovery of fossil remains in the Roman countryside seems to refute this theory, which is also supported by the fact that the phylogenetic difference of the Mediterranean buffalo from the Indian buffalo has been proven. Regardless of the exact place of origin, it is certain that buffalo milk became a source of cheese for Italians in the 18th century, when the Bourbons built the first buffalo farms in the area of San Tammaro near Caserta. Today, buffalo cheese production continues to thrive in the Campania region and beyond.

Buffalo Mozzarella from Campania PDO is usually round in shape, but is also produced in other shapes such as bocconcini, trecce, perline, nodini, ciliegine, ovoline. Mozzarella di bufala campana DOP is produced with a weight ranging between 10 and 800 grams, but braids weighing up to 3 kg can also be found. To the eye, it is white in colour with a very thin and smooth surface; the paste has a thin leaf structure, slightly elastic especially when tasted in the first eight to ten hours after production, after which it becomes more melting. Personally, I find the elasticity characteristic a great asset as it also plays a key role in the chewing sensation. The flavour and aroma are characteristic and delicate, although peculiar and I would say unique. The unique sensory properties of Buffalo Mozzarella from Campania PDO derive from the special characteristics of the buffalo milk, which comes from animals bred in the region, and the specific indigenous microflora present in the cheese's natural whey.
If stored correctly, Buffalo Mozzarella from Campania PDO can be kept for up to two weeks. It can be eaten immediately, but tastes best if it is left to rest for a couple of hours before consumption, preferably at room temperature.

1. 

   Mozzarella di Bufala Campana DOP Filabella 250g

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   La Perla del Mediterraneo

   Mozzarella di bufala campana DOP La Perla del Mediterraneo

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   Mozzarella di bufala campana DOP Sorì 250g

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   La Contadina

   Mozzarella di Bufala Campana DOP La Contadina 500g

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   La Contadina

   Mozzarella di Bufala Campana DOP La Contadina 250g

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The milk must be delivered fresh to the dairy. Filtered within 60 hours of milking and heated to 36°C. Addition of coagulant before heating. Curd formation using natural calf rennet. Breaking by hand or machine and subsequent cutting into cubes. The curd becomes pasta filata through contact with water at a temperature of 95°C. Following this transformation, the curd becomes malleable and is moulded into the shapes envisaged prior to production, i.e. round, cherry, knots, ovoline or morsels or even plaits. Finally, the mozzarellas are placed in cold water for a short time to fix the shape and consistency before being salted in brine, drained and finally packaged.

The main nutritional characteristics of Buffalo Mozzarella from Campania PDO are certainly:

Ease of digestion
Low sugar, cholesterol and lactose content. These are the main characteristics of buffalo milk that distinguish it from cow's milk.
Excellent source of proteins with high biological value
Rich in micronutrients and minerals
Mozzarella di bufala campana is particularly nutritious: the average energy intake is 288 kcal/100g

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