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Mozzarella di bufala campana DOP (Buffalo mozzarella PDO)
The mozzarella di bufala campana DOP is the queen of mozzarellas. In addition to Campania, it is also produced in some areas of Lazio, including Aprilia, Latina, Maenza, Pontinia, Priverno, Prossedi, Sabaudia and San Felice Circeo.
It is a fresh pulled-curd cheese made exclusively from whole and fresh, raw or pasteurized buffalo milk.
It has a round shape and a very thin surface that is so smooth it almost looks like porcelain. But you can also find them in golf ball-size balls known as “bocconcini”, braids called “trecce” cherry-size pearls known as “ciliegine,” and knots known as “nodini” and eggs called "ovoline". It varies in weight from 10 grams to 3 kilograms depending on the size.
The curd has an overlapping thin-leaf structure, is elastic in the first few hours of production while later it tends to become creamier.
When you cut it, it surprises you with the release of a whitish whey with the scent of milk enzymes.
It is delicious to eat on its own but you can also use it as a fine ingredient to make salads, pasta dishes or on pizza.
