Italian hand buffalo mozzarella

OurMozzarella di Bufala Campana D.O.P.Is freshly made daily from pure buffalo milk in the south of Italy. The years of experience in the manual processing of this delicacy and the stress-free and animal-friendly keeping of the female and male animals form our basic principles. This is the only way to create the award-winning taste and characteristic consistency, which is so much appreciated by the best chefs in the German-speaking world.

When you see mozzarella, you immediately think back to your last vacation in Italy. Cooking with mozzarella is a real pleasure, and so the small porcelain-white ball is very popular with many as a popular ingredient in hot dishes, on pizzas or in salads. But how is the white ball actually made?

Traditionally, buffalo milk is used for the production of mozzarella. The mozzarella belongs to the pasta filata cheese family, which means "cheese spun from dough" in production. The cheese curd is brewed with water that is around 80 ° C and then stirred, kneaded and pulled until a malleable dough is formed from the mass and forms long fibers. The pieces cut off from it are shaped into balls or braids and placed in brine, in which they then lie for several days until they are packaged together with Lake.

The mozzarella made from buffalo milk, i.e. the mozzarella di Bufala Campana, is a special oneDelicacyAnd proudly bears the DOP seal. This seal is awarded by the European Union and certifies a protected designation of origin. This means that the mozzarella is made from the milk of the local buffalo and only it is allowed to bear this name. If you would like to convince yourself of the special taste of our Mozzarella di Bufala Campana D.O.P, order it directly in our shop.