This is perhaps the best known, together with Parmigiano and Pecorino Romano, amongst Italian cheeses.
By law it must be produced exclusively from whole buffalo milk. Its official name is MOZZARELLA DI BUFALA CAMPANA and it must clearly appear on the wrapping paper, now compulsory. Other products can be found derived from cow’s milk such as “FIORDILATTE” that are commonly and erroneously called mozzarella: they are different in colour, taste and nutritional values. They are also produced in larger quantities with industrial methods at a much cheaper price.
The term mozzarella derives from the Italian word “mozzare” which means to “cut off”, an operation in which the spun paste is hand-cut using the forefinger and the thumb. Mozzarella di Bufala Campana, made exclusively with buffalo’s milk, obtained the prestigious DOP trademark (Protected Name of Origin) through EC Regulation no. 1107 of 1996 which requires that rigid production standards are upheld. Mozzarella di Bufala Campana owes its unique characteristics to its ingredients: fresh buffalo’s milk, extremely rich in proteins, fat and minerals. It is typically made in a round shape but the production standards also allow it to be made in round and oval bite-size pieces, knots and braids. Depending on the cheese’s shape, it can weigh anywhere from 10 to 800 grams. The braid can be made in pieces weighing up to 3 Kg. A fresh, stringy textured cheese with a porcelain white colour, it has an extremely thin rind and delicate taste. When cut, it produces a watery fluid with the aroma of milk enzymes. A part from its typical round shape, it is also produced in small bite- sized shapes ( ovoline and bocconcini) and plaits (trecce).
The processing and various stages of production of the Mozzarella di Bufala Campana are strictly made in accordance with the rules and disciplines dictated by law and derived from its secular tradition. The procedure is traditionally done by hand and a good skill is requested to complete it; nevertheless some manufacturers have recently adopted mechanical procedures.
Mozzarella di Bufala Campana is a fresh cheese of spun paste made exclusively with buffalo milk from buffalo farms located in the traditional production zone of certain regions of central-southern Italy: (provinces of Caserta, Salerno and parts of Naples and Benevento), the Lazio Region (certain towns in the provinces of Latina, Frosinone and Rome), the Puglia Region (parts of the Foggia province) and the Molise Region (Venafro). The breeding of buffalos takes place in very modern zootechnic farms with stables equipped for milking and adjoining wide open pastures.
- milk PLACED in heating vat
- acidification (Cizza) and
- BREAKING THE CURD
- CURD MATURATION
- SPINNING TEST
- SPINNING (Boiling water)
- SHAPING (Mozzatura)
- COOLING AND SALTING