Mozzarella di Bufala Campana

Mozzarella di Bufala Campana is a highly prized, versatile cheese and is considered superior to other types of mozzarella both gastronomically and nutritionally. It is the largest-selling PDO (Protected Designation of Origin) food in south-central Italy and third among Italian cheeses overall. The cheese is made from the milk of the Italian Mediterranean buffalo and hails from Campania, specifically the Piana del Vulturno in Caserta and the Piana del Sele in Salerno, Eboli, and Paestum.

History

Water buffalo were used as draft animals in Greek and Roman times and were likely brought in greater numbers to Sicily by Saracen conquerors in the late first millennium. In the twelfth century, the monks of San Lorenzo in Capua near Caserta offered buffalo mozzarella to pilgrims. By the late eighteenth century, records from the Reggia di Carditello estate show sales of mozzarella. The cheese's popularity spread throughout Italy in the nineteenth century from the central market in Aversa.

PDO Status

Mozzarella di Bufala Campana received its Italian DOC status in 1993 and European PDO status in 1996. The Consorzio di Tutela di Mozzarella Campana oversees PDO requirements, regulating breeders and dairies, and promoting the product. The cheese must be made from 100% water buffalo milk and produced in specified regions including the provinces of Caserta, Salerno, Naples, Benevento, and parts of Lazio, Puglia, and Molise.

Production

Approximately 84 million pounds (38 million kilograms) of Mozzarella di Bufala Campana are produced each year, with most production centered in Caserta and Salerno. The cheese is porcelain white, smooth, and shiny with a thin rind. It has a lightly acidic and creamy flavor with notes of lactic fermentation. The cheese is packaged in brine and labeled with the PDO logo and producer's authorization number.

Characteristics

Mozzarella di Bufala Campana is known for its porcelain white color due to the milk's lack of carotenoids. The cheese has a smooth surface and an elastic consistency that softens over time. It offers intensified fresh tastes and aromas compared to cow's milk mozzarella, with a slightly sour taste.

Serving Suggestions

This cheese is best enjoyed fresh and pairs well with Italian antipasti dishes. It is a key ingredient in Caprese salad, featuring tomatoes, basil, and olive oil. Mozzarella di Bufala Campana is also used in pasta dishes, calzones, and various Italian specialties. It pairs well with wines such as Beaujolais, Sauvignon Blanc, and White.

Recommended Producers

Connoisseurs often prefer cheeses from Battipaglia, Caserta, and Paestum. Notable producers include Granato, Rivabianca, Vanullo in Capaccio-Paestum, Casa Madaio in Eboli, and Battaglia in Capua. The selector-affineur Guffanti near Milan also carries select PDO mozzarella.

Important Facts

Country of Origin	Italy
Specific Origin	Campania, Lazio, Puglia, Molise
Certification	DOP (1996)
Milk Type	Water buffalo's
Milk Treatment	Raw
Fat Content	High
Moisture Content	High
Rind	None
Texture	Soft, creamy
Flavor	Rich, tangy
Aroma	Rich
Colors	White, creamy
Forms	Balls, sometimes braided or in sheets
Age	Eaten fresh
Rennet Type	Traditional rennet