A mozzarella cheese is not the same as a mozzarella di bufala cheese. The mozzarella di bufala is an Italian delicacy, a white, creamy, moist and delicious elaboration cheese handcrafted and with unique characteristics that connoisseurs of cheese call a work of art.
Mozzarella di Bufala Campana PDO cheese is made with 100% whole buffalo milk. If some use is made of cow’s milk; mozzarella could no longer be called “buffalo” and cow’s milk should necessarily be included among the ingredients. It is a cheese that has a Protected Designation of Origin.
It is a classic string cheese made from whole milk. The word mozzarella comes from “mozzare” which means “to cut”, the original cheese has a “scar” from the tear on the surface, contrary to the small bump in the machine cut mozzarella.
Cheese is shaped by hand, ball, balls or braid. The hands of two people have to hold the piece of cheese. The three ways They are called “bocconcino“Or” bocconcini “which are balls of approximately 50 gr; real mozzarella weighs between 250 and 500 grams, and there is another elaboration shaped like braid or knot whose weight must be less than 800 gr.
The Agenzia Nazionale Turismo points out that only whole buffalo milk is used, in addition to rennet and salt, which – compared to cow’s milk – is much richer in protein, fat and mineral salts. It takes around 4 liters of milk to obtain 1 kg of mozzarella.
La Mozzarella di Bufala Campana PDO It is a “live” food, composed only of natural products (milk, salt, rennet); does not contain preservatives. It is immersed in “spinning water” that enhances the flavor and its qualities, allows it to extend its life and its correct conservation.
Differences between “Mozzarella di bufala campana”, “Mozzarella di bufala” and “Mozzarella with buffalo milk”
The product “Mozzarella di bufala campana” is the original, while the product sold as “Mozzarella di bufala” is produced in any other part of Italy with buffalo milk from farms distributed in other areas outside the protected area.
The product sold as “Mozzarella with buffalo milk” is always mixed with cow’s milk in varying proportions, says BúfaloMozzarella.org.
How to enjoy Mozzarella di Bufala Campana
This cheese is perfect to be enjoyed in pizzas, salads, cold, hot or stuffed pasta, sandwiches, parmigianas and even in desserts.
You must always keep it submerged in its liquid, until the time comes to enjoy it; It can be rinsed if you wish.
It is necessary to keep it in a cool place; during the summer, in the refrigerator at no less than 12 ° C. It is best enjoyed at room temperature. If kept in the fridge, it can be immersed in hot water (35-40 °) for about five minutes before consumption or at least half a minute.
Mozzarella di Bufala Original Bell
The Mozzarella di Bufala Campana PDO is subject to precise controls, from the breeding and feeding of the buffalo to the sale to the consumer. Only the farms that pass strict certification tests, they can get the mark.
The cheese production area extends to the southern part of Lazio and the northern part of Campania, as well as some areas of Apulia.
The mozzarella wrapper should indicate the product type, ingredients and manufacturer with the relative direction. In addition, each PDO product also carries the brand that certifies its originality.
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