Buffalo mozzarella is a fresh, genuine and distinctive product - Caseificio Esposito

11/05/2015 - The whole buffalo milk, which processes the Caseificio Esposito, comes from selected buffalo farms of the Sele plain. The processing of buffalo milk begins in transporting the freshly milked milk and then follow an instant analysis of the milk.
The rich and unique taste of buffalo milk and the high nutritional value make the buffalo mozzarella a king of the Mediterranean diet.
The mozzarella is in all its variants (Treccia, Bocconcini, Nodini ...) a healthy, traditional and artisanal food.
The buffalo mozzarella is the pride of the gastronomic tradition of the Campania region in the world.

Articolo tratto da: OIP Editorial Department

The whole buffalo milk, which processes the Caseificio Esposito, comes from selected buffalo farms of the Sele plain. The processing of buffalo milk begins in transporting the freshly milked milk and then follow an instant analysis of the milk.
The rich and unique taste of buffalo milk and the high nutritional value make the buffalo mozzarella a king of the Mediterranean diet.
The mozzarella is in all its variants (Treccia, Bocconcini, Nodini ...) a healthy, traditional and artisanal food.
The buffalo mozzarella is the pride of the gastronomic tradition of the Campania region in the world.

The milk is analyzed and examined for its quality and content of acidity, fat, proteins, lactose. Furthermore, it is examined for toxins - the milk is only used if it contains no toxins.

The milk is heated to 38 ° C, and the rennet is added. After about an hour the cheese falls out and the cheese master decides at what time the mozzarella is "broken". Subsequently, the mozzarella is acidified with the whey.

Then the cheese is poored in boiling hot water, so strings can form. The cheese master pulls the cheese by hand and divides it into small balls. This process is called "mozzatura", hence the name "Mozzarella".

One cheese master gives the cheese string to another cheese master, who forms the balls by hand. Therefore, the balls are not equally large.

At this point, the buffalo mozzarella is salted by being inserted in a brine made from whey, water and salt. So the mozzarella is better preserved.

We ship the mozzarella fresh on the day of production.