La Mozzarella

 

The Pdo Campana Buffalo Mozzarella is a fresh soft stretched-curd cheese made entirely from buffalo milk. Mozzarella is easy to recognize thanks to its one-of-a-kind consistency, its pearly white colour, its smooth surface, which like a very thin “crust” encloses the deliciously soft inside. This outer part only separates easily from the inside part when the mozzarella is of top quality. When cut, real mozzarella can be recognized because of the drops of serum which run out. This has a milky appearance and all the fragrance of milk enzymes, giving the cheese an unmistakable aroma. The freshness of the cheese can be determined by its elasticity and firmness in the mouth. During the first 12 hours after production, the mozzarella is slightly elastic, and only softens as time passes. and vitamin E, which combat free radicals. Thanks to its nutritional properties, it is associated with the Mediterranean diet, a UNESCO Intangible Heritage.

Buffalo mozzarella is easy to digest and contains low quantities of lactose and cholesterol. It is an excellent source of proteins and has a moderate fat content. It contains large quantities of phosphorus and calcium, water-soluble vitamins like B1, B2, B6, niacin and also zinc

 


 

PLUS by Spinosa

 

The milk comes only from “PDO AREAS” and is collected directly from the sheds using own vehicles, from nearby farms selected by C.Q. Spinosa; these are constantly monitored by means of a self-monitoring and analysis plan.

Our milk is rich in proteins, fats and above all total calcium without carotenoids, which give the product its one-of-a-kind porcelain white colour.

PDO Campana Buffalo Mozzarella is made by Spinosa using a technological process consistent with the production regulations of the MBC Protection Consortium.

This is a Protected Denomination of Origin Product, which means it has been attributed all those organoleptic and commodity characteristics prevalently deriving from environmental conditions and the traditional processing method.

Tasting hints

 

To get the best out of Pdo Buffalo Mozzarella in terms of taste, during the winter, we suggest heating it, still in its packaging, in a container with hot water at 40°C. In summer, leave it at room temperature for 15-20 minutes.

 

 

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