Who We Are

Collebianco Dairy was born from the experience and passion for buffalo mozzarella of the Ambrosca family. Since 1925, three generations have managed to hand down this art, managing to maintain the authenticity and ancient flavor of the product.

Milk

100% BUFFALO

Production

100% ARTISAN

OUR PRODUCTS
THE COLLEBIANCO DAIRY PRODUCES ONE OF THE BEST BUFFALO MOZZARELLA IN THE PROVINCE OF SALERNO. OUR MOZZARELLA IS PRODUCED ACCORDING TO ARTISANAL METHODS AND THROUGH THE USE OF BUFFALO MILK FROM THE BEST FARMS IN CILENTO
The milk of the buffalo has a different composition from that of other species used for the production of cheese. For example, compared to cow and sheep milk, it is richer in protein, fat and calcium. The milk produced on the farms is promptly transported to the production facilities, where, before starting the real process, it undergoes all the sanitary controls and the additional checks of the Milk Disciplinary body.

Breaking and maturing the curd

After a few minutes the milk has coagulated due to the rennet, the cheesy lumps are broken with a tool called “spino”, which reduces them to just over the size of a walnut. From this moment the separation between the solid and the liquid phase of the milk (synaeresis) occurs.

Acidification and coagulation

Coagulation is preceded by the addition to the milk – previously brought to a temperature between 33 and 39° C – of the starter whey (called cizza), coming from the same processing of the previous day.

The testing of the filatura

This empirical, yet absolutely reliable, test consists in adding boiling water to about half a kilo of shredded curd, which is blended until it melts and is then stretched by hand using a wooden stick: if it evenly stretches without breaking it is judged “ready” for the next spinning phase.

From cherries to braids

In the Collebianco Dairy, a not insignificant part of the molding phase is carried out manually by the cheesemaker and his collaborators. The remaining part involves the use of forming machines that produce pieces of predetermined weight.

Our products

Aversana

Mozzarella in its rounded shape, Aversana di Bufala Campana DOP is larger and weighs about 500g. You recognize it because it has a sweet and delicate flavor and a soft and very thin crust.

Bocconcini

Bocconcini di Bufala Campana DOP are small spun curd cheeses. They usually have a weight of 50 g., But have all the characteristics of buffalo mozzarella from Campania.

Mozzarella

Buffalo mozzarella from Campania DOP still retains all the characteristics that have accompanied it over time. The rounded shape, the thin and shiny crust and the abundance of milk that flows when cut.

Mozzarellona

The “Mozzarellona of Battipaglia” is the large buffalo milk mozzarella. It is produced in versions starting from 1 kg up to 5 kg and is a sight to see and taste.

Smoked Mozzarella

The smoked buffalo mozzarella is a variant of the classic buffalo milk mozzarella from Campania DOP. At the end of the process, the stretched curd cheese is smoked with smoke produced by burning straw or bay leaf. This process gives the crust of the smoked buffalo mozzarella an amber color and an intense and decisive flavor.

Smoked Bocconcini

The smoked buffalo bocconcini are naturally smoked milk pearls and therefore have a golden color. The characteristic smell of smoking envelops the scent of milk making the taste of buffalo morsels unique.

Lactose free

Lactose-free buffalo mozzarella (also called delactosed) is a must for all people who suffer from intolerance to this sugar contained in milk.

Contacts us

Caseificio Collebianco
Via Roma n°6 - Bellizzi SALERNO (South Italy)
info@collebianco.it
+39 082853877