MOZZARELLA DI BUFALA CAMPANA DOP

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Known as "the queen of the Mediterranean cuisine" or "the pearl of the table”, Mozzarella di Bufala Campana DOP is a traditional soft cheese, with a white porcelain colour. It is produced exclusively from the fresh whole milk of Italian Mediterranean buffalo, from breeding farms located in the certified area, which compared to cow and sheep milk is richer in protein, fat and calcium.

Mozzarella di Bufala Campana DOP is highly appreciated worldwide for its satisfying texture and delicate milky flavour. The porcelain white, the smooth surface, the initially elastic consistency which then becomes softer, are essential characteristics of its appearance. Once cut, there is a whitish serosity spill with the aroma of lactic ferments.

Facts About the Cheese

Mozzarella di bufala campana dop dpo

Certification: Italy: DOC 1993, EU: PDO 1996

Texture: Soft & Fresh

Source of Milk: Italian water buffalo

Pasteurized: Thermized or Pasteurized

Region: Campania, Lazio, Puglia and Molise

Aging Time: Not aged; Eaten fresh

According to first historical documents, just like many of Italy’s oldest cheesemaking traditions, mozzarella di bufala Campana is believed to be originated in a monastery. Around the 12th century, monks at San Lorenzo monastery in Capua started creating mozzarella using milk from native water buffalo to create a cheese called ‘mozza’ to feed visiting pilgrims of the Capitolo Metropolitano. The methods of making Mozzarella di Bufala Campana DOP have since stayed almost the same, and ever since the foundation of the Consortium for the Protection of Buffalo Cheese of Campania in 1981, production has been closely regulated. Mozzarella di bufala has been awarded DOP designation, meaning that Mozzarella di Bufala Campana DOP can only be produced via the traditional methods from select locations in Campania, Puglia, Molise and Lazio.

 

Tasting Notes

A fresh, stringy textured cheese with porcelain-white coulor.

When cut, it produces a white watery fluid with the aroma of milk enzymes.

It has an extremely thin rind and delicate taste.

Excellent with fresh tomatoes, basil, or oregano, and can be stirred into cold or hot pasta or vegetable dishes.

Pair Me With

Still dripping from its brine and ready to be eaten, there and then! Or you can make a caprese salad with EVO oilive oil. In the classic insalata caprese, it is paired with ripe tomatoes and sweet basil and dressed with extra-virgin olive oil. In Campania, mozzarella is served in carrozza (literally, in a carriage), sandwiched between two slices of bread, battered, and fried. It is also essential to melanzane alla parmigiana (eggplant parmigiana); deep-fried half-moon pastries called panzerottithat also feature salami; and calzone. And, of course, pizza wouldn¹t be the same without mozzarella.

 

  • Wine Pairing

  • Curiosity

    Area dop mozzarella bufala campana

    3,2,1… LET’S MOZZ

    The term “mozzarella” comes from the Italian verb “mozzare”, an operation still practiced today in all the dairies, consisting in forging by hand the piece of filata curd, detaching the single mozzarella balls with the the forefinger and thumb. This is how you get the typical round shape of the mozzarella.

    About the Consortium

    Mozzarella tavola campania mark label

    The Consortium for the Protection of the Mozzarella di Bufala Campana was born in 1981 to protect, supervise, enhance and promote this extraordinary cheese from Central and Southern Italy.

    As a result of its efforts, in 1996, the Mozzarella di Bufala Campana obtained the Protected Designation of Origin, the prestigious European mark with which the organoleptic and commercial characteristics of this cheese – deriving mainly from the environmental conditions and traditional processing methods existing in the production area – are institutionally recognized.

    Protected Designation of Origin mark identifies the organoleptic and product characteristics of cheese typical to the buffalo mozzarella from Campania, derived from specific environmental conditions and traditional processing methods, existing only in this specific production area.

    Only dairies that pass the demanding certification process can obtain the DOP mark. Subsequently, these companies are constantly monitored and analysed by the Consortium to ensure compliance with the specification and the high quality standards of the product.

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    Written by Taste - True Italian Taste Project

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