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Mozzarella Roads

Mozzarella di Bufala Campana DOP (Campanian Buffalo Mozzarella DOP) is one of Italy’s gastronomic products par excellence, and the most important product in south-central Italy classified under the mark D.O.P. (Denomination of Protected Origin).  

Known and exported throughout the world, the highest number of requests to franchise and market it come from France, Germany, Japan, Switzerland and the United States. 

Given its importance as a typical food product, the Campanian Mozzarella di Bufala exists under very strict rules of production, the regulation of which has pertained to the Consortium of Protection since 1981. The Consortium is the only organization recognized by the Ministry of Agriculture and Forestry as having the official capacity to protect, uphold, appraise and promote Campanian Mozzarella di Bufala D.O.P. 

Thanks to the mandate of the Consortium, Mozzarella D.O.P. is subjected to numerous quality controls, from the rearing of livestock to the final sale to the customer. In fact, only the dairies that pass set requirements can obtain D.O.P. certification. Production Zones: Campanian Mozzarella di Bufala DOPThese dairies are successively monitored on a constant basis, through detailed examinations guaranteeing the highest-quality standards and proper attention to the craft of producing mozzarella di bufala. 

Buffalo mozzarella has always been a product of central and southern Italy. More precisely, its areas of production range from southern Lazio to the northern zone of Campania, and include some places in Apulia and Molise: 58% is made in the Provinces of Caserta and Naples, 34% in Salerno, 7% in lower Lazio and 1% in Foggia and Venafro (Province of Isernia). 

The word mozzarella derives from the Italian verb mozzare, meaning to cut and chop. After all, this is how mozzarella is made: by working spun, curded  water buffalo's milk by hand, eventually tearing it to the right size using the thumb and forefinger. 
The first historic documents that referred to the term mozzarella date back to the 12th Century, recounting that the monks of the Monastery of San Lorenzo in Capua traditionally offered a cheese called mozza or provatura (when smoked), along with a piece of bread, to pilgrims. 
Even in the 12th Century, the presence of water buffaloes in the coastal plains of Volturno and Sele was highly-valued. 
By the 14th Century, various testimonies narrated the commercialization of derivatives from the buffaloes’ milk, destined for the bustling markets of Naples and Salerno

Yet, not until 1570 did the term mozzarella appear, when Bartolomeo Scappi, a chef for the Papal court, mentioned it in what is now a famous text. 
Around the end of the 18th Century, mozzarella became a product with a large consumer following, thanks in part to the founding by the Bourbons of a rather large buffalo range. The grounds, set in the surroundings of Reggia di Carditello (the royal estate of the Spanish dynasty in the Province of Caserta) were even annexed to an experimental cheese factory for transforming the buffalo's milk. 

Upon the Unification of Italy, the Campanian city of Aversa became the site of the “Taverna,” a true and proper wholesale market for dairy products. 
The mozzarella was collected from each dairy - already weighed and wrapped in leaves of bulrush or myrtle - and transported to the merchant location. 

History references Campania above all as the main production hub for this superb D.O.P. product. 

To this day, in many towns throughout the region, as well as in Lazio (lower Ciociaria, mainly), and Apulia, production zones often open their dairies to the public. In addition to the possibility of acquiring mozzarella di bufala, one can watch the production process that brings this excellent product to life.

Useful Information

Useful Information

Useful Links

Consortium for the Protection of Campanian Mozzarella di Bufala

Nutritional Value 
Campanian Mozzarella di Bufala DOP is less caloric than other cheeses.
It is rather nutritious (288 kcal/100g), with 17g protein, 24g fats (mostly unsaturated fatty acids and short-chain fatty acids). Meanwhile, its cholesterol content does not exceed a range of 50-60mg, and lactose is at a minimum, at 0.4g.  

How to Recognize and Store Mozzarella di Bufala

In Stores
It should only come in the form of a packaged, heat-sealed product (whether in a bag, tray, cup, etc.) and bear the proper seal with law indications written below, along with the words Mozzarella di Bufala Campana, followed by Denominazione di Origine Protetta.

At the Table
The mozzarella's color should be of a white porcelain cast, with a smooth surface, elastic consistency, and the leaking of whitish whey-like fluid when it is cut. Its taste is decided but delicate.

It is advised to consume the mozzarella the same day of purchase; otherwise it should be left (in its preserving liquid) in a cool environment between 50 and 60°F.

If put in the refrigerator, be sure to take the mozzarella out at least one-and-a-half hours before eating, so that it reaches room temperature.

The best way to enhance its characteristics is to eat it as is, or, at most, accompanying a bit of salad or tomatoes (i.e. caprese), or coupled with prosciutto crudo or white melon.

It is also ideal for pasta salads - raw and cut into cubes. Excepting for pizza, mozzarella di bufala is rarely cooked.