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.

Organoleptic characteristics

Aspect and texture
very soft, compact and elastic, white paste, weeping serum
Taste
fresh with distinctive musky traces of buffalo milk
Serving suggestions
white wines, lagers. Red tomato preserve. ‘Schiacciata’ flat bread

Technical characteristics

Milk
full fat, raw / pasteurizes, buffalo milk
Production method
artisan
Paste
stringy
Salting
in brine
Ripening
none
Production period
throughout the year
Fats
52% F-Dm
Weight
0.3 – 0.8 kg
Dimensions
8-12 cm diameter
Producers
dairies in various provinces of Campania and Lazio
Codice forma
n.d.
Codice tagliato
n.d.

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