DOP/PDO BUFFALO MOZZARELLA FROM CAMPANIA
DOP/PDO buffalo mozzarella from Campania: 2 mozzarella balls weighing 250 g each.
Package total weight: 500 g (12.50 € per kilo)
Belonging to the “spun paste” family of cheeses, buffalo mozzarella from Campania DOP is obtained through the transformation of buffalo milk. As a soft fresh cheese, it undergoes no ripening process. Generally, it is consumed within a few days of its production and stored in its own water (the preservation liquid), also known as whey.
The characteristics of buffalo mozzarella have remained unchanged over time. They include the round shape, the very thin and shiny crust, and the abundant milk seeping out when you cut it. Produced according to the traditional recipe, buffalo mozzarella is made using only milk, rennet and salt. Rennet is used to coagulate the acidified buffalo milk. The resulting curd is then cut into small pieces and melted in hot water. The mass obtained is further worked by kneading, then stretched and finally cut into balls. Interestingly, mozzarella derives its name from the Italian verb “mozzare”, literally meaning “to cut off”, referring to the original cutting process by which mozzarella was shaped by hand.
The PDO (Protected Designation of Origin) label ensures a strict quality-control system, which covers the entire chain: from buffalo breeding to processing and packaging of mozzarella cheese.
The manufacturing process of buffalo milk mozzarella cheese still follows the traditional, historically unchanged procedure. Even though tools and technology have changed, the distinctive flavor and scent of such a special cheese remain the same. With its musk-like aroma and the sweet and sour flavor, buffalo mozzarella from Campania DOP/PDO is a unique dairy product.
- Buffalo milk
Nutritionalvalue per 100 g of mozzarella
- Water 56 g.
- Protein 18 g.
- Fat 21 g.
- Carbohydrate 4,6 g.
- Iron 0,2 mg.
- Calcium 403 mg.
- Phosphorus 240 mg.
- Mozzarella contains about 250Kcal per 100 g of product
How to preserve buffalo mozzarella
Buffalo mozzarella from Campania DOP/PDO should be stored in its preservation liquid, contained in the sealed plastic envelope it is purchased with. Do not place it in the refrigerator, as cold temperatures would cause a major change in scent, flavor and consistency. The elastic and fibrous texture of this popular spun paste cheese would be damaged as well. Therefore, store mozzarella at room temperature and remove it from its liquid just before serving.
After due consideration, Caprese Salad can be considered as the queen of mozzarella recipes. Combined together, actually, mozzarella, tomatoes and basil create a true explosion of flavors in your mouth.
A slightly more complicated recipe calls for small mozzarella cubes rolled up in slices of grilled zucchini. You may also try roll ups with mozzarella and different types of vegetables. Ultimately, vary the ingredients to suit your taste, as long as you do not forget the most important ingredient: love!
It is a truth universally acknowledged that buffalo mozzarella from Campania DOP/PDO should be eaten in all its purity and freshness. However, it still tastes wonderfully in baked dishes, including paccheri pasta with aubergine, cherry tomatoes and mozzarella, penne pasta with ham and mozzarella, gnocchi Sorrento style and, of course, pizza – an evergreen.
Ultimately, buffalo mozzarella is an extremely versatile ingredient that can be used for countless recipes. So let your imagination run free and pleasantly surprise your friends and family.
Find out how to prepare fusilli pasta with tomato sauce and buffalo mozzarella.