Mozzarella di Bufala Campana PDO
Mozzarella di Bufala Campana PDO – The production process starts by adding the starter whey culture of the previous day (obtained by leaving the whey from the previous process to sour naturally) and liquid calf rennet to whole milk. When the milk has coagulated, after about 20-30 minutes, the curd is roughly broken up and left to ripen in large vats under warm whey for a few hours. It is then cut, heated with steam, lifted up and stretched to form a shiny and even paste, with a stringy consistency. Once its shape has been given, which is still done by hand, cutting the paste with the index finger and thumb, then dropped into cold water and brined by immersion. Campana Buffalo Mozzarella DOP is pearly white in colour, with a very fine rind and a shiny surface on which marks can appear, to varying degrees, of where the mozzarella was broken off from the mass of paste. When cut, the stretched structure of the paste can be seen and whey oozes out, smelling of milk enzymes. It is kept in its liquid and thanks to its nutritive properties, it is an integral part of the Mediterranean Diet.