Ricotta di Bufala Campana Cheese

Ricotta di Bufala Campana is made from the whey of buffalo milk in the Campania region of Italy. This ricotta is exceptionally creamy and rich, with a delicate, sweet flavor that sets it apart from ricotta made from other types of milk. It's ideal for desserts and fresh eating.

What is Ricotta di Bufala Campana Cheese?

Ricotta di Bufala Campana DOP is a product obtained from the processing of the "first whey" (sweet whey) derived from the cheesemaking of Italian Mediterranean breed buffalo milk used for the production of Mozzarella di Bufala Campana DOP.

Production Area

The production area of ​​Ricotta di Bufala Campana DOP includes part of the provinces of Benevento, Caserta, Naples, and Salerno in the Campania region; Frosinone, Latina, and Rome in the Lazio region; Foggia in the Puglia region; and Isernia in the Molise region.

Production Method

The "first whey" is sent (immediately or after stabilization treatment) to the appropriate boilers for the heating process. Both before and during this process, buffalo milk and/or fresh cream can be added. The heat causes the formation of a soft and fine clot, which rises to the surface thanks to the presence of fat. The ricotta can be removed manually using a perforated ladle, placing the wet curd in the trays or cloths, or mechanically, using special extractors. It takes on its definitive consistency once separated from the sheet. It is then partially cooled. Packaging must take place within 24 hours of production, before or after the cooling procedure to 4°C. Fresh Ricotta di Bufala Campana DOP cannot be stored for longer than seven days from the date of production. To ensure greater shelf life, up to a maximum of 30 days from the production date, a heat treatment can be carried out before packaging on the ricotta drained from the shell, which can then be smoothed or homogenized to make it creamier.

Appearance and Taste

Ricotta di Bufala Campana DOP can have a truncated pyramid or conical shape and weigh from 2 to 40 kg. The paste is porcelain white in color, without rind; the consistency is grainy but not sandy, soft, and creamy. The flavor is characteristic, fresh, and delicately sweet; the smell has fragrances of milk and cream.

History

Buffalo ricotta from Campania has ancient origins, dating back to the 14th century, when the buffalo arrived in central-southern Italy. Since then, the production of buffalo ricotta and buffalo mozzarella have been linked by a very close relationship. One of the first mentions of ricotta dates back to the 1570 cookbook by Bartolomeo Scappi, chef of the Papal Court. More detailed information can instead be found in Achille Bruni's 1859 monograph, On milk and its derivatives. Today it is the subject of renewed attention and valorization.

Gastronomy

Ricotta di Bufala Campana DOP can be stored for a maximum period of 30 days at a temperature of 4-5°C, while Fresh Ricotta can be stored for up to a maximum of seven days. It can be consumed on its own or can be used as an ingredient for the preparation of numerous recipes typical of Neapolitan cuisine, such as the famous Neapolitan pastiera, a typical Easter dessert, based on buffalo ricotta and wheat, traditional symbols of well-being and family prosperity.

Marketing

The product is marketed all year round as Ricotta di Bufala Campana DOP, with the possible indication of the Fresh type. It is packaged in paper, heat-sealed food-grade plastic containers, or other food-grade wrapping. Packages of up to 2 kg are permitted for retail sale and up to 40 kg for sale as an ingredient in gastronomic preparations.

Distinctive Note

The creaminess, softness, color, and particular milky fragrance that distinguishes the flavor are the superior qualities of Ricotta di Bufala Campana DOP, due to the characteristics of the buffalo milk from the production area, very rich in fat and free of lipase, an enzyme that can influence the sensory properties of fat.