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Mozzarella di Bufala Campana PDO is a fresh spun cheese, which owes most of its unique characteristics to fresh water-buffalo milk produced in the place of origin. Mozzarella di Bufala Campana is a cheese traditionally made in Central-South Italy: Caserta and Salerno provinces, and part of Benevento, Naples, Frosinone, Latina, Rome and Foggia.
The word Mozzarella comes from the verb mozzare, which means to cut off. This is done when the spun cheese is hand-cut by compressing it between the forefinger and the thumb. The origin of the cheese is directly related to the introduction of the water-buffalos in Southern Italy. Mostly known in its typical ball shape (up to 800g), other sizes like bocconcini, ciliegine, ovoline, nodini and trecce (up to 3kg) can be manufactured, as well as the smoked variant (affumicata). Mozzarella di Bufala Campana is a highly digestible cheese which is low in lactose, salt and cholesterol.
The packaging must show both the Mozzarella di Bufala Campana and the PDO (Protected Designation of Origin) trademarks. Mozzarella di Bufala Campana is best eaten on the same day of purchase, always tasted at room temperature, if stored, best to choose a cold place, otherwise stored in the fridge.
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