How we do it

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 Filtering and Coagulation
The milk used for the mozzarella comes from our own buffalo breeding and from other selected with care. It is handed over to our cheese factory within 12 hours from the milking.

 

Breaking and maturation of the curd
The curd is usually broken manually or with metal blades. Its right maturation grade is determined by an empirical, spinning sample.

 

The spinning

In the traditional production the spinning is manual. The melted paste is then raised and pulled with the right tools, a bowl and a wooden cande, in order to get a compact and bright mixture.

 

Moulding
The moulding of the Mozzarella di Bufala Campana is effected manually with typical movements that end with a cutting - off.

 

 Cutting off
is effected by two operators: the first takes off  ("mozza") with the forefinger and thumb some pieces of spinned paste the other holds the dough. Some special forms, like the traditional "plate", are only handmade. Some long sections of spinned paste are twisted into a plate.

 

Salting
The Mozzarella is immerged into a salt solution. The duration varies from the kind of  mozzarella produced to satisfy the different needs of the final cunsumers.

 
 
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