Buffalo Mozzarella DOP, Italy's authentic gem.

The Buffalo Mozzarella Campana DOP has over 500 years of history. It’s even mentioned in documents dating back to the 12th century found in the plains of Volturno and Sele. The Monks of San Lorenzo in Capua offered a cheese called mozza or provatura (the smoked version). However, it was Bartolomeo Scappi, a papal cook, in 1570 who first spoke of mozzarella. In the following centuries, the product gained national prominence, becoming a widely consumed cheese. With the advent of pizza, Buffalo Mozzarella ultimately became the essential element to pair with Campanian tomatoes. Today, Buffalo Mozzarella Campana DOP is one of the most recognized Italian products internationally. 

Buffalo Mozzarella Campana DOP VS Mozzarella

We must pay attention to the words and especially to the acronyms; the different types of mozzarella cannot be confused. The meaning of DOP is the result of a quality and territorial certification that elevates it above the more generic fresh mozzarella product. What makes it unique is its place of origin. Don’t think, for example, that all of Campania is involved. The only two provinces that can fully produce this cheese are Caserta and Salerno. Naples and Benevento can do so only in part, while Avellino not at all. Besides Campania, it can also be produced in parts of the province of Frosinone and Latina, in part of the province of Foggia, and in the municipality of Venafro in Molise. These lands allow the breeding of these animals, which always prefer green areas rich in water, essentially humid. Throughout the rest of Italy, Mozzarella can be made from Buffalo or cow’s milk, but it can never be confused with the pearl of Italy. 

How Buffalo Mozzarella Campana DOP is produced

Only milk from the aforementioned origin areas is used. This milk is richer in proteins, fats, and total calcium compared to cow’s milk. It offers a cheesemaking yield that is double that of cow’s milk, which is the main reason for this manual practice. When the milk arrives at the dairy, it is brought to a temperature of 33-39°C and then added with natural starter whey. This starts the coagulation process, forming the curd. The curd is then broken into pieces slightly larger than a walnut using a spino. The solid part is left to acidify with whey until fully matured. At this point, after a test or stretching trial, the pieces of curd are placed in boiling water, and the stretching begins with a wooden stick. At the end of the stretching, shaping and cutting are performed. 

How to store Buffalo Mozzarella Campana DOP

Who knows how many of you have a Buffalo Mozzarella Campana DOP in the refrigerator. This is the best way to ruin this product. Firstly, if you eat it too soon after it has been made, it will be premature with a rubbery sensation that detracts from the product's pleasure. It's better to keep it in its brine and eat it after a day or two, even up to four from its production. Don't keep it in the refrigerator; let it mature in a cool place, covered with a cloth. You will notice how it becomes better, how it matures properly, and releases its milk, resulting in a thicker crust and a creamier interior. If you must keep it in the refrigerator, at least take it out an hour before tasting. Only the DOP Buffalo Mozzarella has this quality of becoming better when allowed to mature for a few days. It’s also what makes it perfect for national and international shipments.

How to use Buffalo Mozzarella Campana DOP in cooking

Not just pizza, not just caprese, not just in a carrozza. There are many uses for Buffalo Mozzarella Campana in the kitchen. Its versatility makes it particularly gourmet. On bronze-drawn pasta, it expresses all its flavor, especially if sautéed lightly in a pan until slightly melted. Excellent with vegetable sauces like zucchini or with preparations based on artichokes. With a nice rice salad with shrimp and wild fennel served with slices of Limone Sfusato di Amalfi IGP. Great for making stuffed omelettes with spicy salami or green asparagus. Ideal with farro rigatoni sautéed in a pan with traditional Pacchetella di Pomodorino del Piennolo del Vesuvio DOP. If you can't resist its delightfulness, eat it “nature”  with a sprinkle of simple fresh oregano and a drop of fruity extra virgin olive oil. For a delicious appetizer, roll some very thin charcuterie and wrap it with chopped Buffalo Mozzarella Campana DOP and fresh thyme. For your gourmet pizza, don’t be bored with anonymous fresh pasta filata cheeses; always choose the quality of a Buffalo Mozzarella Campana DOP combined with an excellent Italian tomato puree. The high-quality guarantee of the ingredients means simplicity in the compositions, as it leads more easily to the fateful "Wow"!

Bernardo Pasquali

S&M