La Mozzarella di Bufala Campana is a speciality Italian cheese.
The Italians call it emphatically “the queen of Mediterranean cuisine”, “white gold” or “the pearl of the table”.
Pasta Filata Cheese
La Mozzarella di Bufala Campana is traditionally produced in Campania, and particularly in the Caserta and Salerno regions, in the south of Rome and partly in Apulia and Molise.
Since 21st June 1996, the name Mozzarella di Bufala Campana is protected at European level by protected designation of origin (PDO). Only buffalo mozzarella has the DOP title (Denominazione di Origine Protetta).
The buffalo of the mozzarella, Bubalus bubalis, is a massive, dark coloured, short haired bovine animal originating from Asia, that is used to living in marshy regions.
The name ‘mozzarella’ comes from a process known as ‘mozzatura’, which is the separation of curds in small balls.
It’s a pasta filata cheese with a sweet and tart taste from buffalo or cow’s milk.
It is produced from buffalo milk principally in the Campania region and surrounding area. It takes ten litres of milk to produce one kilogramme of cheese.
What makes mozzarella special is being a pasta filata cheese.
First, the milk has rennet added to it. The curd obtained is cut then dunked into really hot water (80-90°).
Then it is spun: spinning involves lifting and pulling the paste several times, with the help of a bowl and a stick, until you obtain a consistent and stringy mixture.
After having been subjected to spinning, it is “mozzata”, which means “cut” to the correct size. When it is hand-cut it leaves a characteristic mark.
La Mozzarella di Bufala Campana brings softness and freshness to your salads but can also be consumed in various culinary preparations or even breaded and roasted.
Serve it with a well chilled Val de Loire rosé wine.
- Look :
- Smell :
- Taste :
- Region : Campania, Italy
- Producer :
- Milk : Cow or buffalo milk
- Fat scale - 10%
This cheese goes well with a chilled Val de Loire rosé wine.