Ricotta di Bufala Campana
Ricotta di bufala campana is a fresh dairy product made by coagulating buffalo whey in parts of Campania, Lazio, Puglia and Molise. It is a protected designation of origin, known for its porcelain white paste and fresh, delicately sweet taste.
Key Facts
| Specific Origin | Campania |
| Protection | Yes |
| Milk Type | Buffalo's |
| Milk Treatment | Whey |
| Fat Content | Varies |
| Moisture Content | High |
| Rind | None |
| Texture | Soft, moist |
| Flavor | Sweet, slightly creamy |
| Aroma | Mild |
| Colors | White |
| Forms | Grainy soft mass |
| Age | Fresh |
| Rennet Type | Animal |
What is Ricotta di Bufala Campana Cheese?
Ricotta di bufala campana is a fresh dairy product obtained by coagulating buffalo whey. It is made in certain provinces, some in whole and some in part, of the Campania, Lazio, Puglia and Molise regions.
In July 2010 the name Ricotta di Bufala Campana was recognized across Europe as a protected designation of origin.
There is no outer rind, and the paste is porcelain white. The consistency is creamy and soft. The taste is fresh and delicately sweet.
The shape is truncated conical, with a maximum weight of 2 kg. Two types are sold: fresh, which keeps for seven days from the production date, and fresh homogenized, which keeps for 21 days.
How Does Ricotta di Bufala Campana Cheese Compare?
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