The spinning of the mozzarella cheese is obtained by working hand in boiling water, the cheese until it played before the reminder after row are left to cool in the tubs containing cold water. The paste is white porcelain is slightly elastic texture in the early hours of production and tends to become melt as they pass the hours.
In addition to the classic mozzarella, plain or smoked in a natural way, the bites are also produced, the cherries, the beads, knots, braids and the ovoline.
The first certain traces of the presence of buffalo mozzarella you have in the twelfth century when the monks of the monastery of St. Lorenzo in Capua (CE) used to offer, during the feast of the patron saint, a cheese with a piece of bread.
average we produce about 3,000,000 kg per year of buffalo mozzarella DOP.
to produce 1 kg of cheese requires little more than 4 liters of buffalo milk.
The production area is in the province of Caserta, Salerno, Naples and Campania in the province of Frosinone, Latina, Rome, Foggia and Isernia .
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