Times Square

The mozzarella is a Italian cheese which enters the composition of many receipts of Pizza, tomatos, pastes, etc

It can only be also consumed, nature or with an olive oil net.

It is a fresh cheese with spun paste of savor soft and acidulated produces exclusively in the areas of Campanie, Pouilles, Basilicate and in the south of the Latium.

It is a cheese containing milk of bufflonne, with spun paste, of an average weight from 400 to 800 grams. It is also manufactured containing cow's milk, mainly in Pouilles and in Calabria.

Only the mozzarella of bufflone has the protected label of origin. It bears the name of Mozzarella di Bufala Campana .

Cheese in the very old beginnings, the mozzarella draws its name from a particular stage of its cycle of production: curds. The characteristic of the mozzarella is to be a cheese with spun paste, which wants to say a specific operation on the curds: the spinning consists in raising and drawing the paste on several occasions, while making use of a bowl and a stick, until one obtains a mixture slipping by and homogeneous. After subjectbeing subjected to the spinning, it is “mozzata”, i.e. crossed to give him good dimension. Since centuries, the breedings of Buffle S are in Campanie, imported by the Lombard S, for the majority in the province of Caserta (for example the mozzarella of Aversa is famous), but also towards Paestum and Battipaglia.

Internal bonds

Cheeses with the milk of bufflonne

External bonds

Site of the consortium DOP.

Simple: Mozzarella

Random links: