Mozzarella di Bufala Campana PDO

Daily production, processing within 16 hours of milking: this is how the queen of PDO buffalo mozzarella is made

Someone called our product “a PDO in the PDO” because the production is daily and the buffaloes produce milk every day.

The company’s policy is to process the milk within 16 hours of milking instead of the consortium’s specification wich states for its transformation to be done within 60 hours of milking.

“Mozzarella di Bufala Campana PDO must be produced exclusively with buffalo milk from the area of ​​origin and made with a technological process that complies with the production disciplinary: with the registration in the community register of products with Protected Designation of Origin in 1996, the organoleptic and commodity characteristics of the typical buffalo mozzarella cheese from Campania are institutionally recognized, deriving mainly from the environmental conditions and from the traditional processing methods existing in the specific limited production area ”.

From the site of the “Mozzarella di Bufala Campana” Consortium:


In addition to the magic of the art of the dairyman, who creates “out of nowhere” the pearly white mozzarella and the smooth and homogeneous surface, it is very important to consider what are the requirements for a correct production.

First of all, the area of ​​origin of the transformation and processing milk of the Mozzarella di Bufala Campana cheese must be part of that administrative territory specified by the Consortium. For the  Campania region, it includes the following areas:

Province of Caserta

the entire territory.

Province of Salerno

the entire territory.

Province of Naples

municipalities of Acerra, Giugliano in Campania, Pozzuoli, Qualiano, Arzano, Cardito, Frattamaggiore, Frattaminore, Mugnano.

Province of Benevento

municipalities of Limatola, Dugenta, Amorosi.

“According to the DOP regulations, the area of ​​Campania where mozzarella is produced includes the provinces of Caserta and Salerno (but also some municipalities of Naples and Benevento”).

“The term mozzarella comes from the verb “mozzare” (to cut), which refers to the manual cutting of stringy cheese, compressing it between the indices and thumbs”.

“Known in its typical round form of 50, 125, 250, 500 and 1000 grams it also exists in the form of braids or smoked.”

From the website
“On the package there must be the brands of Mozzarella di Bufala Campana and DOP (Protected Designation of Origin)”.

“It cannot be sold in bulk and it would be better to store it in a cool place, leaving it in its own water to be consumed at room temperature to fully savor its taste”.