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Campania Buffalo Mozzarella


Unfortunately, buffalo milk Mozzarella was only been awarded denomination of protected origin (DOP) status in 1993, too late to prevent the generic name from being associated with stringy paste products made with cow’s milk. However, the Campania buffalo milk Mozzarella is still produced in the area which has been producing ‘mozzarellas’ or ‘provature’ possibly since the Middle Ages, since it is a swamp area ideal for buffalo grazing. It is important to consume the cheese at room temperature since it looses a much of its flavour when cold from the ‘fridge.

Caratteristiche organolettiche
Aspetto: very soft, compact and elastic, white paste, weeping serum
Sapore: fresh with distinctive musky traces of buffalo milk
Abbinamenti: white wines, lagers. Red tomato preserve. ‘Schiacciata’ flat bread
Caratteristiche tecniche
Latte: full fat, raw, buffalo milk
Lavorazione: artisan
Pasta: stringy
Salatura: in brine
Stagionatura: none
Produzione: throughout the year
Grassi: 52% F-Dm
Peso: 0.3 – 0.8 kg
Dimensioni: 8-12 cm diameter
Produttori: dairies in various provinces of Campania and Lazio