Mozzarella di Bufala Campana P.D.O.
It seems that it was the Norman kings who established the first buffalo farms in Campania by bringing the animals from Sicily. The term ‘mozzarella’ derives from the verb ‘mozzare’ (to cut), which refers to the manual cutting that this type of cheese undergoes, carried out by squeezing the cheese between the index fingers and thumbs.
TECHNICAL CARD
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DENOMINATION:
Mozzarella di Bufala Campana P.D.O.
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PRODUCTION AREA:
Campania: provinces of Benevento, Caserta, Naples, Salerno;
Lazio: provinces of Frosinone, Latina, Rome
Puglia: province of Foggia; Molise: province of Isernia -
TYPOLOGY:
fat cheese with spun paste, raw, soft, without eyes. Can be smoked (Smoked Mozzarella di Bufala Campana PDO)
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MILK:
whole buffalo, fresh, raw, thermised or pasteurised
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CRUST:
very thin skin of approximately 1 mm with smooth surface, never slimy or flaky
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SEASONING:
not required. It must be stored in its own liquid
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PRODUCTION:
annual