Our Mozzarella di Bufala Campana DOP is made fresh every day from pure buffalo milk in the south of Italy. Years of experience in the handcrafted processing of this delicacy and the stress-free and animal-friendly keeping of both female and male animals form our basic principles. This is the only way to create the award-winning taste and characteristic consistency that is so highly valued by the best chefs in German-speaking countries.
When you see mozzarella, you immediately think back to your last vacation in Italy. Cooking with mozzarella is a real pleasure, and so the small porcelain white ball is very popular with many as a popular ingredient in warm dishes, on pizzas or in salads. But how is the white ball actually made?
Traditionally, buffalo milk is used to make mozzarella. Mozzarella belongs to the pasta filata cheese family, which in production means something like “cheese spun from dough”. The cheese curd is brewed with water at around 80 °C and then stirred, kneaded and pulled until the mass forms a malleable dough and forms long fibers. The pieces cut off are formed into balls or braids and placed in brine, in which they then lie for several days until they are packaged together with brine.
Mozzarella made from buffalo milk, i.e. Mozzarella di Bufala Campana, is a special delicacy and proudly bears the DOP seal. This seal is awarded by the European Union and certifies a protected designation of origin. This means that the mozzarella is made from the milk of the local buffalo and only it can bear this name. If you would like to convince yourself of the special taste of our Mozzarella di Bufala Campana DOP, simply HERE click.
