The product
Mozzarella di Bufala Campana DOP
Mozzarella di Bufala DOP hand made by Rivabianca
Code:
25040
Country of origin:
Italy - Campania
Type of Milk:
Raw Buffalo's milk
Weight:
250 g x 8
Minimum order:
1 box (250 g x 8); only on reservation
| Description | Mozzarella produced in Paestum using raw buffalo milk supplied exclusively by members of the Rivabianca cooperative, and made using artisanal methods |
|---|---|
| Appearance | A thin, glossy rind, porcelain-white in colour, firm and consistent when cut and chewed; the cheese has a layered structure, slightly elastic but becoming increasingly creamy and juicy as time goes on |
| Taste | Mild, with pronounced milky notes and subtle animal undertones; on the nose, it displays characteristic musky notes typical of buffalo milk |
| Maturing | Not applicable |
| Curiosity | The term 'Mozzarella di Bufala' refers exclusively to the 'Mozzarella di Bufala Campana DOP' protected by the Consortium and produced according to the specification in the regions of Campania, Lazio and Apulia. For all other buffalo mozzarellas the correct denomination is 'Mozzarella di latte di Bufala' |
| Our selection | A Mozzarella di Bufala Campana DOP that is still cut by hand and stands out for its distinct artisanal character, as well as its elegant and balanced flavour |
| Suggestions | We recommend serving it at room temperature to fully appreciate all the aromatic notes of this mozzarella; try it with a fruity, slightly bitter lager |
| Weight | 250 g x 8 |
|---|---|
| Packaging | Packaged in single bags with brine |
The producer
Cooperativa Rivabianca - Paestum (SA) - Campania
Why we chose them
The Rivabianca cooperative was founded by a group of farmers from the Paestum Plain, who have a long-standing tradition of buffalo farming.
It guarantees that the mozzarella is made with freshly milked milk, sourced exclusively from the members' own herds. "Our production process
still retains traditional rhythms and techniques", explains Rosa Maria Wedig, President of the Cooperative, a farmer at heart before
she is a producer. "It takes place in two stages: natural fermentation at a temperature of 38°C, and the stretching and cutting of the curd at a very
high temperature, over 90°C. This ensures absolute guarantees of hygiene, safety and reliability". A mozzarella still cut by hand that
wins you over at the first bite.
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