Mozzarella di Bufala Campana DOP
Buffalo mozzarella
A fresh pasta-filata cheese made only from whole buffalo milk, and by some distance Italy's best-known DOP cheese. Beyond the classic round it is made in the shapes traditional to its zone: bocconcini, trecce, perline, ciliegie and nodini, from 20 g up to 800 g, with braids reaching 3 kg.
Designation
- Certification
- DOP
- Category
- Cheeses
- Registered
- 1996 (Reg. CE n. 1107 del 12.06.96)
Where it is made
The whole provinces of Caserta and Salerno plus named comuni of Benevento and Napoli in Campania; parts of Frosinone, Latina and Roma in Lazio; part of the comune of Venafro in Molise; and part of the province of Foggia in Puglia.
How it is made
Made exclusively with whole fresh buffalo milk, used raw or optionally thermised or pasteurised, then spun and cut in the pasta-filata method the name refers to.