| Mozzarella Di Bufala Campana |
Website Links For Campana |
Information AboutMozzarella Di Bufala Campana |
| CATEGORIES ABOUT MOZZARELLA DI BUFALA CAMPANA | |
| italian cheeses | |
| water buffalos-milk cheeses | |
| italian protected designation of origin | |
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Mozzarella di Bufala Campana is an , Salerno and part of Benevento province, Naples , Frosinone , Latina and Rome . The Italian city of Aversa in the province of Caserta is recognized as the origin of this cheese. The most famous Mozzarella di Bufala family-makers in Italy are Serra and Citarella families. They're known as the founders of Buffalo Mozzarella tradition. The cheese holds a ", and has been assigned the registry number 1107/96. HISTORY Asian water buffaloes were brought to Italy by Goths during the migrations of the early medieval period. {Link without Title} "In ancient times, the buffalo was a familiar sight in the countryside, since it was widely used as a draught animal in plowing compact and watery terrains, both because of its strength and the size of its hooves, which do not sink too deeply into moist soils... references to cheese products made from its milk only started to appear at the beginning of the twelfth century. Mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had only been produced in small quantities." {Link without Title} BUFFALO MOZZARELLA - PRODUCTION STAGES #Milk storage (raw buffalo milk stored in big steel containers). #Milk heating (thermic treatment to the liquid, then poured into a cream separator). #Curdling (by induction of natural whey). #Curd maturation (the curd lies in tubs in order to reduce the acidification processes and reach a Ph value of about 4.95). #Spinning (hot water is poured out on the curd in order to soften it, obtaining '' Pasta Filata ''). #Shaping (with special rotating shaper machines). #Cooling (by immersion in cold water). #Pickling (by immersion in pickling tubs containing the original whey). #Packaging (in special films cut as bags or in small basins and plastic. The official technical process definition: translated from the Italian . INTERNATIONAL MARKETING Buffalo Mozzarella cheese is now famous all over the world because many Italian factories are already exporting it to foreign countries, even as far as USA, Japan and Australia. However, this 'real' Mozzarella does not maintain ideal freshness beyond 12-24 hours. Many companies are researching and developing methods of local processing, including cattle-breeding and factory locations in other countries, to ensure quality. NUTRITION Contents for 100 gr: {Link without Title}
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