The term mozzarella evokes, in the common imagination, something stringy, exquisite, and milk-white in color. In reality, the term “mozzarella” derives from the verb ‘mozzare,’ which means cutting the stretched curd manually with the index finger and thumb.
The word ‘mozzarella’ is considered by international food legislation a generic term (like pizza, pasta, etc.), used worldwide for products with no ties to historical, cultural, or artisanal traditions.
The trademark of mozzarella di bufala campana DOP has allowed the original product, its territory, and especially its unmistakable flavor to become known. Above all, it has allowed consumers to distinguish uncertified mozzarellas from Mozzarella di Bufala Campana which is subject to numerous controls, from the buffalo breeding to the sale to the consumer. Indeed, only dairies that pass the demanding certification process can obtain the DOP mark; subsequently, these companies are constantly monitored through analyses to ensure compliance with the specifications and high-quality standards of the marketed product.
Mozzarella di bufala campana DOP
The Mozzarella di bufala campana DOP is the only mozzarella on the market to have obtained the European DOP recognition. The production specification requires exclusively fresh whole buffalo milk coming from farms within the DOP area. About 4 liters of buffalo milk are needed to obtain 1 kg of Mozzarella di Bufala Campana.
How to store Mozzarella di bufala campana DOP
It is recommended to consume the Mozzarella di Bufala Campana the same day of purchase. Alternatively, store it in a cool environment (10° ÷ 15°C), always immersed in its preserving liquid. If placed in the fridge, it must be taken out well in advance to consume it at room temperature and enjoy its full flavor.
How to recognize Mozzarella di bufala campana DOP
In commerce
The Mozzarella di bufala campana DOP is such only if the product packaging bears the marks of the Protection Consortium, the DOP mark, and the denomination ‘Mozzarella di Bufala Campana,’ along with legally required information.
At the table
By checking the porcelain white color, smooth surface, elastic texture initially, then more melting, while cutting there is release of whitish whey with the scent of lactic ferments, the taste is decisive but delicate.
Mozzarella di bufala campana DOP: area of origin
The Mozzarella di bufala campana DOP has as its area of origin Central-Southern Italy. Specifically: Campania (provinces of Caserta, Salerno, Naples, and Benevento); Lazio (provinces of Latina, Frosinone, and Rome); province of Foggia (Apulia); municipality of Venafro (Molise). The provinces of Caserta and Salerno represent about 90% of the certified DOP production. Within the DOP area, there are 3 National Parks (Circeo, Cilento, and Gargano) and as many as 10 Regional Parks.
The mozzarella di bufala campana is the most important DOP brand of central-southern Italy. In 2018 a little more than 49 million kg of Mozzarella di Bufala Campana (+5.1% over 2017). In 2017, exports were 32%, mainly to France, Germany, Great Britain, United States, Switzerland, Spain.
How many calories for Mozzarella di bufala campana DOP: from nutritional data
The Mozzarella di bufala campana DOP is particularly nutritious, 288 kcal/100 g, with 17 g of protein, 24 g of fat, especially unsaturated fatty acids and short-chain fatty acids, easily transported in the blood rather than stored in fat deposits; cholesterol does not exceed 50/60 mg, lower than meat and eggs and far below the maximum limit of the World Health Organization = 300 mg/day. Very little lactose, less than 0.4 g.
The history of Mozzarella di bufala campana DOP
While the presence of the buffalo in Italy dates back to before the year 1000, the first historical documents about the mozzarella demonstrate how in the 12th century the Monks of the monastery of San Lorenzo in Capua, used to offer a cheese called mozza or provatura, accompanied by a piece of bread, to pilgrims who went on procession.
The Mozzarella di bufala campana DOP Protection Consortium
The Consortium for the protection of Mozzarella di bufala campana DOP was established in 1981. It made possible the obtaining and registration of the designation of origin. It is the only body recognized by the Ministry of Agricultural, Food and Forestry Policies and Tourism for the protection, supervision, enhancement and promotion of Mozzarella di Bufala Campana DOP.
It is headquartered at the Regie Cavallerizze of the Royal Palace of Caserta, thanks to a collaboration agreement – for the first time in Italy – between Cultural Heritage and agri-food excellences. The location of the Consortium inside the Royal Palace of Caserta represents a “return” to origins; it was indeed the Bourbons who developed the first experimental dairy and a buffalo breeding with a stable register, where each animal was given a name recalling court characters.
