From now on along the routes of Campania, the stop at the bufaline farms has become obligatory. Here visitors can observe buffalo farms, attend a demonstration of the processing of ” mozzarella campana DOP ” and then taste this cheese with divine flavors.
Buffalo mozzarella from the Campania region is a fresh filata cheese produced from buffalo milk (different from “fior di latte”, which is made with cow’s milk).
This cheese is often called “the queen of Mediterranean cuisine”, but also white gold or pearl of the table because of its remarkable food and taste qualities.
History
The origins of buffalo mozzarella are very old, the first testimonies date back to the Middle Ages, but only in 1700 we witnessed the process of industrialization, when the Borbons built the first and largest cheese dairy in history.
Where does the name mozzarella come from?
The name “mozzarella” derives from the term “mozza” with the allusion to mozzatura, that is to say the gesture of dividing the dough, fundamental to give the characteristic shape to the cheese. There was a time when mozzarella was described as “The buffalo’s milk, which these ligated balls with the rushes called butts are made of”.
What are the nutritional values?
Good, healthy and energetic, mozzarella is often mistakenly referred to as a “fatty” food and the enemy of a diet. This is absolutely not true, analyzing all the beneficial properties and nutritional values of DOP buffalo mozzarella, we find out that it is a product with low cholesterol content and a high level of protein, calcium and phosphorus.
How can I be sure it’s an authentic product?
In 1996 Mozzarella di Bufala Campana obtained recognition of the DOP mark, which guarantees consumers the use of fresh buffalo milk produced exclusively in Campania. To be sure that it is real mozzarella, the packaging must have the DOP mark.
How to be sure that it is a fresh product?
The consumer can recognize the freshness of mozzarella by its external appearance, by its porcelain white, and a very thin crust of about one millimeter with a smooth surface, not viscous, not scaly.
Some useful tips before consuming this delicacy
By law, mozzarella di bufala campana Dop must be offered for sale only if originally pre-packaged (heat-sealed envelopes, trays, cups).
It’s not recommande to consume it cold, but it is necessary to keep the mozzarella in a fresh environment and in its liquid until the moment of serving it.
To appreciate it at best, you have to taste it naturally; adding condiments may lose the original flavor.
Be careful not to confuse it with the flower of milk. Although similar, the differences are considerable, starting from the raw material and the color. Mozzarella is strictly made with buffalo milk and is usually recognized by its white color, while fior di latte is made from cow’s milk.
The transformation
The transformation process is divided into four steps. The first step concerns the acidification of the milk, followed by the maturing, spinning and pulling of the dough. Before being packaged, the buffalo mozzarella is immersed for preservation in the “government liquid”, in which it is kept in a cool environment for two or three days.
