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The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian in pasta filata native to Campania and that for centuries it is produced also in the rest of the South and in Centro Italia.
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The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian in pasta filata native to Campania and that for centuries it is produced also in the rest of the South and in Centro Italia.
The Mozzarella di Bufala Campana is the only mozzarella on the market to have obtained the European recognition of the PDO.
A unique feature is the absence of carotenoids in its composition, this is transmitted in the characteristics of the finished product in the intake of the typical and only china white color of the Bufala Bell Mozzarella.
The origins of mozzarella are lost in time and the authors disagree on the time when this dairy was invented, certainly it has an ultramillenous history and, due to the need to consume it very fresh
The Mozzarella di Bufala Campana is part of those fresh cheeses, made exclusively with buffalo milk. With the entry into the Community Register of Protected Origin Products in 1996, the organoleptic and commodity characteristics of this titpic cheese are institutionally recognized;
The buffalo milk has a different composition than that of other animal species used for the production of cheese, compared to that of cow and sheep. It is richer in protein, fat and above all total calcium
The Mozzarella di Bufala Campana is the only mozzarella on the market to have obtained the European recognition of the PDO.
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The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy
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