Buffalo Mozzarella Dop From A to Z: 26 Things to Know

Only produced in a specifc area, Buffalo Mozzarella Campana DOP is an authentic Italian excellence: here are 26 buffalo mozzarella dop facts to know.

Analysis. The daily analysis of milk samples and a tight control over all production phases: each year DOP buffalo mozzarella from the region of Campania undergoes around 10,000 tests, which make it one of the most highly controlled cheeses in Europe.

Buffalo. Female buffaloes are the “mothers” of the most prized mozzarella. These animals need to live in a warm humid environment. The milk used in mozzarella production has to be full fat and absolutely fresh; it is heated to a temperature of 33-39°C.

Consortium. The Consortium of DOP buffalo mozzarella makers in Campania is the only organization officially endorsed by European authorities for the monitoring, safeguarding and valorising of Italian DOP mozzarella cheese. Its associates are bound to comply with production regulations and strict quality controls. It is the most important PDO trademark in central and southern Italy.

DOP (PDO). The protected area of production lies mainly in the region of Campania: the provinces of Caserta and Salerno account for around 90% of certified production in the entire PDO area. Remaining areas include some Communes int the provinces of Naples and Benevento, as well as some other areas in other Italian regions (particularly Latium, Apulia and Molise).

Etymology. Mozzarella is a word deriving from the Italian verb “mozzare”, meaning to lop off, which describes the manual operation of cutting the stretched curd between the index finger and thumb.

Firmness. It literally oozes fresh milk. Yet, at the same time, DOP buffalo mozzarella from Campania is surprisingly chewy. When freshly made, it is elastic and requires quite a bit of chewing; it even makes a noise as you eat it. As the hours pass, it gradually becomes more malleable and even quite soft after prolonged storage in the fridge.

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26 Things to Know