VINCENZO LTD   Importers & Distributors of Fine Italian & French food       LA RUGOLA
Home  |  Our Services  |  Our Products  |  Recipes  |  Contact Us
our Product line

» Fruit & Vegetables
» Mozzarella
» Frozen fish
» Olive Oil
» Fresh Shellfish
» Olives

  Buffalo Mozzarella

MozzarellaHistorical Origins:
The buffalo was introduced into Italy in the seventh century, but references to cheese products made from its milk only started to appear at the beginning of the twelfth century. Mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had only been produced in small quantities. Mozzarella di Bufala Campana is Italian Mozzarella cheese made from buffalo milk in the following regions of Italy: Caserta, Salerno and part of Benevento provinces, Naples, Frosinone, Latina and Rome.

Production techniques:
The peculiarity of this cheese is entirely due to the technology used in its traditional preparation. It is produced exclusively from whole buffalo milk and, after drawing and moulding, may also be smoked, but only using natural, traditional procedures. Buffalo milk is not for drinking and is used exclusively for making mozzarella. Cow's-milk mozzarella is a ball of fresh cheese swimming in brine, pleasant as ice cream but absolutely tasteless. Made out of buffalo milk, instead, it becomes an altogether different matter. The way mozzarella is made is a very fast process. The milk is brought in, curdled, then drained to eliminate the whey. After this the curd is cut into small pieces, then ground up in a sort of primitive mill. At this point, reduced to crumbles, the curd is put into a mould and immersed in hot water, where it is stirred until it takes on a rubbery texture. The cheese maker kneads it with his hands until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella. These in turn are put into cold water and then to soak in brine. The cheese absorbs as much salt as is necessary and has to take on consistency. In the end, it must not be soft and mushy when cut but fibrous and elastic, so that if poked it springs back to its original shape. Mozzarella, prepared in the evening, is ready the next morning, oozing with freshness and richly flavoured.

D34-35  New Covent Garden Market  Nine Elms Lane  London  SW8 5LL
Vincenzo Ltd © 2006. All Rights Reserved.
Website designed by SiteWrights Ltd
sitemap