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HISTORICAL
ORIGINS
The buffalo was introduced into Italy in the seventh
century, but references to cheese products made from its
milk only starter to appear at the beginning of the
twelfth century. Mozzarella became widespread throughout
the south of Italy from the second half of the
eighteenth century, before which in had only been
produced in small quantities.
PRODUCT
CHARACTERISTICS
A fresh stringy textured cheese with a porcelain-white
colour, it has an extremely thin rind and delicate
taste. When cut, it produces a white watery fluid with
the aroma of milk enzymes. Apart from its typical round
shape, it is also produced in small bite-sized shapes
and plaits.
PRODUCTION
TECHNIQUE
The peculiarity of this cheese is entirely due to the
technology used in its traditional preparation. It is
produced exclusively from whole buffalo milk and, after
drawing and moulding, may also be smoked, but only using
natural, traditional procedures.
NUTRITIONAL
FEATURES
Rich in calcium, high in protein and lactic flora
substances, and with a high vitamin and mineral salt
content, it is highly nutritional.
HOW
TO ENJOY
Apart from enjoying it fresh, its special
characteristics make it the perfect ingredient from
typical Mediterranean dishes like pizza margherita,
pasta, vegetables and tomatoes, (eg. ‘Caprese’:
tomatoes, Mozzarella di Bufala Campana and basil).
Testo e foto a cura del
Consorzio Mozzarella di Bufala
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