Mozzarella is a semi-soft cheese from fresh cow’s or buffalo’s milk, pressed paste, spun, cooled without any crust made. It weights between 100 grams and one kilo. Its texture is tender and creamy with a mild flavor of milk. This Italian cheese is low fat, rich in proteins and calcium.
Originally, this white ball dough spun comes from Southern Italy, specifically originated from the Campania’s region, in Italy.
According to the legend, Mozzarella was discovered by accident when curd fell in a bucket of hot water. Its first emergence was during the seventh century. Its success was such that in the sixteenth century, Mozzarella was introduced to the stock market of Naples and Capua.
How to enjoy Mozzarella Campana di Bufala Campana at its best?
Traditionally, Mozzarella is artisanal and thus protected by an AOC (a « guaranteed quality and origin » label). Rarer and with a finer flavor, the Mozzarella Campana made from Bufala milk is a higher quality product. Its taste is stronger (but not too strong), tangier and almost (but not quite) sour. The taste of an AOC mozzarella di Bufala Campana is absolutely not comparable with a plain processed mozzarella from any supermarket.
We recommend to eat mozzarella di Bufala Campana fresh with a heirloom tomato salad, a pinch of fleur de sel with grilled spices, a dash of extra virgin olive oil and a basil leaf…it is also delicious fresh on top of pasta or pizza !