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Mozzarella di Bufala Campana from Battipaglia - Campanian buffalo mozzarella

Caseificio Artigianale Esposito - Mozzarella di Bufala Campana from Battipaglia - Campanian buffalo mozzarella


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Mozzarella di Bufala Campana from Battipaglia - Campanian buffalo mozzarella


Our mozzarella is made ​​by hand.

The milk used in the Esposito cheese factory, comes from the Sele plain.

The buffalo mozzarella is the pride of the Campanian cheese tradition. Due to its delicate flavor and its nutritional values, it is one of the foundation stones of the Mediterranean diet.

PREPARATION OF BUFFALO MOZZARELLA

The preparation of the buffalo mozzarella begins with the collection and chemical analysis of buffalo milk. Here, the fat, protein and lactose content is checked and, in particular, it is controlled that no contaminants are present in the milk.

For producing 1 kg of buffalo mozzarella 4 liters of milk are required.

The milk is heated to 38°C. Then the rennet is added and the milk is left to rest for one hour.

The cheese maker decides when the mozzarella is broken. Then boiling water is added, and the so-called filaments are then drawn.

The cheese maker pulls the filaments until the dough is smooth and shiny.

Thereafter, the dough is divided into balls. In Italian, this process is called "mozzatura".

A cheese maker lifts the cheese strand and another cheese maker divides the dough by hand into balls. Thus, the size and weight of the cheese are quite variable in contrast to the mechanical production.

The cheese is salted and packed.

Märke: Caseificio Artigianale Esposito

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