{"id":2637,"date":"2021-03-12T18:34:38","date_gmt":"2021-03-12T17:34:38","guid":{"rendered":"https:\/\/www.fattoriegarofalo.it\/?page_id=2637"},"modified":"2021-03-17T13:22:51","modified_gmt":"2021-03-17T12:22:51","slug":"a-guide-to-campania-buffalo-mozzarella-pdo","status":"publish","type":"page","link":"https:\/\/www.fattoriegarofalo.it\/en\/a-guide-to-campania-buffalo-mozzarella-pdo\/","title":{"rendered":"A Guide to Campania Buffalo Mozzarella PDO"},"content":{"rendered":"

[vc_section][vc_row el_class=”ricorrente ricorrente-left no-mobile”][vc_column][vc_empty_space height=”100px”][\/vc_column][vc_column width=”1\/3″ col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][vc_column_text]<\/p>\n

Buffalo Mozzarella PDO<\/strong><\/h2>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”” screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_mobile_spacer_size=”30″][\/vc_column][vc_column width=”2\/3″ col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][vc_column_text]Fattorie Garofalo Campania Buffalo Mozzarella POD is made with 100% buffalo milk from the PDO areas indicated by the Consortium<\/strong>.<\/span><\/p>\n

Pure art! Apart from its typical rounded shape, we also make it bite-sized and in braid formats.<\/span>[\/vc_column_text][\/vc_column][vc_column][vc_empty_space height=”100px”][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp”][vc_row bg_check=”row-background-dark” dfd_bg_style=”image” dfd_parallax_style=”dfd_vertical_parallax” dfd_bg_image_new=”784″ dfd_enable_overlay=”yes” dfd_overlay_color=”rgba(0,0,0,0.6)”][vc_column][vc_empty_space height=”100px”][vc_row_inner][vc_column_inner width=”1\/6″ col_inner_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_inner_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][\/vc_column_inner][vc_column_inner el_class=”cornice-green” width=”2\/3″ col_inner_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_inner_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_spacer screen_wide_spacer_size=”20″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Buffalo mozzarella has taken over the world with its flavor and its versatility in the kitchen<\/strong>: it can be enjoyed alone, with vegetables or cold cuts, and in many other ways. Whatever the way, this tasty dish does not require any special preparations.<\/p>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”20″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][\/vc_column_inner][vc_column_inner width=”1\/6″ col_inner_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_inner_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp”][vc_row][vc_column width=”2\/3″ col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” offset=”vc_col-sm-offset-2″][vc_empty_space height=”100px”][dfd_info_box title=”” subtitle=”” main_content=”” icon_type=”custom” main_style=”style-2″ main_layout=”layout-1″ undefined=”” icon_image_id=”937″ background_color=”#1a428a” icon_bg_size=”140″ border_radius=”70″ hover_border_radius=”70″ icon_size=”100″][vc_column_text]<\/p>\n

With 38<\/strong> million liters of milk processed every year<\/strong>, Fattorie Garofalo is the largest buffalo milk processing company worldwide<\/strong>.<\/p>\n

An astonishing quantity of milk that allows us to produce and sell over 10 million kg of products every year.<\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”100px”][dfd_delimiter delimiter_style=”dfd-delimiter-with-line” delim_line_color=”#6abf4b” undefined=””][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp”][vc_row][vc_column][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Campania Buffalo Mozzarella PDO: the disciplinary<\/strong><\/h2>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Campania Buffalo Mozzarella PDO is defined as a table spun cheese curd made exclusively from whole buffalo milk<\/strong>, as indicated in the Disciplinary set forth in DPR 28\/9\/1979.<\/strong><\/p>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_delimiter delimiter_style=”dfd-delimiter-with-line” delim_line_color=”#6abf4b” undefined=””][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp”][vc_row][vc_column][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

How to recognize Campania Buffalo Mozzarella PDO<\/strong><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp” el_class=”mid-bg-fattorie”][vc_row][vc_column][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][\/vc_column][\/vc_row][vc_row][vc_column][dfd_carousel slides_to_show=”4″ autoplay=”” screen_normal_resolution=”1024″ screen_normal_slides=”2″ screen_tablet_resolution=”800″ screen_tablet_slides=”2″ screen_mobile_resolution=”700″ dots_color=”#010101″ dots_color_unactive=”#9ab6d5″ arrow_icon=”arrow_style_5″ arrow_use_navigation=”” slider_type=”horizontal” dots_style=”dfdfillrounded” arrow_icon_color=”#9ab6d5″ arrow_icon_size=”30″][dfd_info_box title=”Wording, brand and logo.” subtitle=”” main_content=”True Campania buffalo mozzarella features the \u201cCampania buffalo mozzarella\u201d wording, the European Protected Designation of Origin, and protection consortium logo.” icon_type=”custom” main_style=”style-2″ main_layout=”layout-1″ undefined=”” icon_image_id=”939″ title_font_options=”tag:div” background_color=”#ffffff” icon_bg_size=”140″ border_radius=”70″ hover_border_radius=”70″ icon_size=”100″][dfd_info_box title=”At the sight” subtitle=”” main_content=”It is porcelain pearly-white. The surface is smooth and shiny, with a very thin crust (less than 1 millimeter) surrounding the cheese curd. In quality mozzarella, the outside crust is distinctly separated from the cheese curd.” icon_type=”custom” main_style=”style-2″ main_layout=”layout-1″ undefined=”” icon_image_id=”945″ title_font_options=”tag:div” background_color=”#ffffff” icon_bg_size=”140″ border_radius=”70″ hover_border_radius=”70″ icon_size=”100″][dfd_info_box title=”When cut” subtitle=”” main_content=”Milky whey droplets, with a typical scent of milk enzymes, come out, and the external crust distinctly separates.” icon_type=”custom” main_style=”style-2″ main_layout=”layout-1″ undefined=”” icon_image_id=”946″ title_font_options=”tag:div” background_color=”#ffffff” icon_bg_size=”140″ border_radius=”70″ hover_border_radius=”70″ icon_size=”100″][dfd_info_box title=”When tasted” subtitle=”” main_content=”The cheese curd elasticity and hardness are key to assess the product\u2019s freshness. In the first twelve hours after the mozzarella is made, it is slightly elastic, and then it becomes creamier.” icon_type=”custom” main_style=”style-2″ main_layout=”layout-1″ undefined=”” icon_image_id=”947″ title_font_options=”tag:div” background_color=”#ffffff” icon_bg_size=”140″ border_radius=”70″ hover_border_radius=”70″ icon_size=”100″][\/dfd_carousel][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][\/vc_column][\/vc_row][vc_row][vc_column][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp” el_class=”animation-lines”][vc_row el_class=”sostenibilita”][vc_column width=”5\/6″ cus_bg_repeat=”no-repeat” css=”.vc_custom_1605274515291{background-color: #ffffff !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” offset=”vc_col-sm-offset-1″][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

How Campania Buffalo Mozzarella PDO is made<\/strong><\/h2>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Campania Buffalo Mozzarella PDO is made according to a process that keeps its allure unaltered over the centuries<\/strong>.<\/p>\n

The right balance between tradition and innovation is a key factor, to keep the taste of buffalo mozzarella intact, and, at the same time, to ensure it is checked, traced and safe, along every step of its processing and distribution.<\/p>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_raw_html el_class=”lines-one”]JTNDc3ZnJTIwaWQlM0QlMjJMaXZlbGxvXzElMjIlMjB4bWxucyUzRCUyMmh0dHAlM0ElMkYlMkZ3d3cudzMub3JnJTJGMjAwMCUyRnN2ZyUyMiUyMHhtbG5zJTNBeGxpbmslM0QlMjJodHRwJTNBJTJGJTJGd3d3LnczLm9yZyUyRjE5OTklMkZ4bGluayUyMiUyMHglM0QlMjIwcHglMjIlMjB5JTNEJTIyMHB4JTIyJTBBJTA5JTIwdmlld0JveCUzRCUyMjAlMjAwJTIwMTg0LjglMjAxNzEuNiUyMiUyMHN0eWxlJTNEJTIyZW5hYmxlLWJhY2tncm91bmQlM0FuZXclMjAwJTIwMCUyMDE4NC44JTIwMTcxLjYlM0IlMjIlMjB4bWwlM0FzcGFjZSUzRCUyMnByZXNlcnZlJTIyJTNFJTBBJTNDcG9seWxpbmUlMjBjbGFzcyUzRCUyMnN0MCUyMiUyMHBvaW50cyUzRCUyMjguOSUyQzguNyUyMDE3NS41JTJDOC43JTIwMTc1LjUlMkMxNjMuNCUyMCUyMiUyRiUzRSUwQSUzQyUyRnN2ZyUzRSUwQQ==[\/vc_raw_html][vc_raw_html el_class=”lines-two”]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[\/vc_raw_html][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][vc_column_text]\u00a0[\/vc_column_text][\/vc_column][\/vc_row][vc_section full_width=”stretch_row” css_animation=”none”][vc_row force_equal_height_columns=”main_row” bg_check=”row-background-dark” dfd_bg_style=”image” dfd_parallax_style=”dfd_vertical_parallax” dfd_bg_image_new=”949″ dfd_bg_image_repeat=”no-repeat” dfd_enable_overlay=”yes” dfd_overlay_color=”rgba(0,0,0,0.6)”][vc_column width=”2\/3″][dfd_spacer screen_wide_spacer_size=”200″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Only buffalo milk for mozzarella PDO<\/strong><\/h3>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”20″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]The milk used to make Campania Buffalo Mozzarella PDO comes from certified Campania Buffalo Mozzarella PDO buffalo holdings<\/strong>.<\/span><\/p>\n

This means that, not only do the holdings need to be located in the PDO area, but also all the buffaloes that make the milk must be born in the PDO area. <\/strong><\/span><\/p>\n

The milk allowed for production must have a minimum protein content of 4.2%, and a minimum fat content of 7.2%.<\/span>[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”200″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][\/vc_column][vc_column width=”1\/3″][\/vc_column][\/vc_row][\/vc_section][vc_section content_placement=”middle” css=”.vc_custom_1605715610401{padding-top: 0px !important;background-color: #1a428a !important;}”][vc_row el_class=”ricorrente ricorrente-left ricorrente-white” bg_check=”row-background-dark”][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″ col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][vc_empty_space height=”100px”][vc_column_text]<\/p>\n

All the milk that gets into Fattorie Garofalo\u2019s industrial factories is suitable for Campania Buffalo Mozzarella PDO<\/span><\/em>.<\/span><\/h3>\n

[\/vc_column_text][vc_empty_space height=”100px”][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp”][vc_row force_equal_height_columns=”main_row” align_content_vertically=””][vc_column width=”1\/3″][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Milk acidification
\nand coagulation<\/strong><\/h3>\n

[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_mobile_spacer_size=”30″ screen_tablet_spacer_size=”30″][vc_column_text]Campania Buffalo Mozzarella PDO must contain only 100% certified buffalo milk. <\/strong><\/span><\/p>\n

Suitable buffalo milk is preheated to 33-39\u00b0C. Then, natural whey culture from previous day processing is added to the milk.<\/span>[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_gradation columns_width=”half-size-elements” content_only_hover=”” list_fields=”%5B%7B%22icon_type%22%3A%22text%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22block_title%22%3A%22WHEY%20CULTURE%22%2C%22block_content%22%3A%22It%20contains%20lactic%20flora%20and%20is%20used%20to%20acidify%20the%20milk%20and%20prepare%20it%20for%20the%20coagulation%20and%20spinning%20phases.%22%7D%2C%7B%22icon_type%22%3A%22text%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22block_title%22%3A%22FILATURE%22%2C%22block_content%22%3A%22It%20is%20carried%20out%20in%20the%20heaters%2C%20only%20with%20natural%20veal%20rennet.%22%7D%5D” icon_size=”20″ icon_bg_size=”50″ border_radius=”50″ main_style=”style-1″ title_font_options=”tag:div|font_size:22|color:%231a428a” subtitle_font_options=”tag:div” icon_color=”#ffffff” border_color=”#1a428a” background_color=”#1a428a” font_options=”font_size:16|color:%23000000|line_height:20″ el_class=”left-mobile filatura-gradient”][\/vc_column][\/vc_row][vc_row][vc_column][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][\/vc_column][\/vc_row][\/vc_section][vc_section full_width=”stretch_row” css_animation=”fadeInUp”][vc_row el_class=”ricorrente ricorrente-left ricorrente-white no-mobile” bg_check=”row-background-dark” css=”.vc_custom_1605706572557{background-color: #1a428a !important;}”][vc_column width=”5\/6″ offset=”vc_col-sm-offset-1″ col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_spacer screen_wide_spacer_size=”200″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Curd breaking and aging<\/strong><\/h2>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”20″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Milk thickens, due to the curd<\/strong>, and in just a few minutes the caseating clumps are broken<\/strong> with a tool called \u201cspino\u201d until they are the size of a walnut.<\/span><\/p>\n

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Then the milk solid and liquid phases are separated:<\/span><\/p>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_gradation columns_width=”half-size-elements” content_only_hover=”” list_fields=”%5B%7B%22icon_type%22%3A%22custom%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22icon_image_id%22%3A%22966%22%2C%22icon_text%22%3A%221%22%2C%22block_title%22%3A%22LIQUID%20PHASE%22%2C%22block_content%22%3A%22Is%20removed%20by%20collecting%20it%2C%20it%20is%20the%20sweet%20whey%20that%20will%20be%20used%20to%20make%20the%20ricotta%20cheese.%20%22%7D%2C%7B%22icon_type%22%3A%22custom%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22icon_image_id%22%3A%22967%22%2C%22icon_text%22%3A%222%22%2C%22block_title%22%3A%22THE%20SOLID%20PHASE%20IS%20THE%20CURD%22%2C%22block_content%22%3A%22Left%20to%20acidify%20in%20the%20whey%2C%20until%20it%20is%20aged%20enough%20to%20be%20spun%20by%20the%20cheesemaker.%20This%20is%20the%20longest%20phase%20in%20the%20production%20process%2C%20lasting%20around%205%20hours.%22%7D%5D” icon_size=”150″ icon_bg_size=”150″ border_radius=”50″ main_style=”style-1″ title_font_options=”tag:div|font_size:22|color:%23ffffff” subtitle_font_options=”tag:div” icon_color=”#ffffff” border_color=”#ffffff” background_color=”#ffffff” font_options=”font_size:16|color:%23ffffff|line_height:20″ connector_color=”#ffffff”][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

This is the time required by lactic bacteria introduced with the whey culture to react, in order to spin the curd, and, at the same time, help build the product\u2019s flavor.<\/span><\/p>\n

[\/vc_column_text][\/vc_column][vc_column][dfd_spacer screen_wide_spacer_size=”200″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp”][vc_row el_class=”ricorrente ricorrente-right”][vc_column][vc_empty_space height=”100px”][vc_column_text]<\/p>\n

Filature<\/strong><\/h2>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_short_info_block content_only_hover=”” list_fields=”%5B%7B%22icon_type%22%3A%22text%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22icon_text%22%3A%221%22%2C%22block_content%22%3A%22It%20is%20then%20cut%20into%20strips%20and%20spun%20with%20boiling%20water.%20%22%7D%2C%7B%22icon_type%22%3A%22text%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22icon_text%22%3A%222%22%2C%22block_content%22%3A%22The%20curd%20at%20the%20right%20level%20of%20aging%20is%20placed%20on%20tables%20where%20the%20residual%20whey%20is%20purged.%22%7D%2C%7B%22icon_type%22%3A%22text%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22icon_text%22%3A%223%22%2C%22block_content%22%3A%22The%20spinning%20test%20consists%20in%20adding%20boiling%20water%20to%20approx.%20half%20a%20kilo%20of%20shredded%20curd%2C%20which%2C%20once%20it%20is%20mixed%20until%20it%20melts%2C%20it%20is%20then%20stretched%20by%20hand%20and%20a%20wooden%20stick%3A%20it%20is%20extends%20evenly%20without%20breaking%20up%2C%20it%20is%20deemed%20%E2%80%9Cready%E2%80%9D%20for%20the%20following%20spinning%20phase.%22%7D%2C%7B%22icon_type%22%3A%22text%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22icon_text%22%3A%224%22%2C%22block_content%22%3A%22Contact%20between%20high-temperature%20water%20and%20curd%20melts%20the%20mass%2C%20which%20is%20constantly%20lifted%20and%20pulled%20to%20obtain%20a%20single%20even%20bulk.%20%22%7D%2C%7B%22icon_type%22%3A%22text%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-film-strip-with-two-photograms%22%2C%22icon_text%22%3A%225%22%2C%22block_content%22%3A%22Today%2C%20this%20process%20is%20carried%20out%20with%20modern%20thermal-spinning%20machines.%22%7D%5D” icon_size=”27″ icon_bg_size=”70″ border_radius=”35″ main_style=”style-1″ title_font_options=”tag:div” subtitle_font_options=”tag:div” connector_color=”#1a428a” side_delimeter=”enable”][vc_empty_space height=”100px”][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp”][vc_row bg_check=”row-background-dark” dfd_bg_style=”image” dfd_parallax_style=”dfd_vertical_parallax” dfd_bg_image_new=”985″ dfd_bg_image_repeat=”no-repeat” dfd_enable_overlay=”yes” dfd_overlay_color=”rgba(0,0,0,0.6)”][vc_column width=”3\/4″][vc_empty_space height=”200px”][vc_column_text]<\/p>\n

Forming and salting<\/strong><\/h2>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”” screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_mobile_spacer_size=”30″][vc_column_text]The result of the curd spinning process is spun cheese curd<\/strong>, which is now ready to become Campania Buffalo Mozzarella PDO <\/strong>in the different formats allowed by the production Disciplinary.<\/span><\/p>\n

The typical rounded shape can be obtained manually<\/strong>, leaving the characteristic mustache, or with forming machines<\/strong>, which produce sizes with a preset weight.<\/span><\/p>\n

Campania Buffalo Mozzarella PDO is then placed in cold water tanks <\/strong>to ensure the first thickening, which is then completed in other tanks containing salt solutions that give the right degree of saltiness to the product.<\/span>[\/vc_column_text][vc_empty_space height=”200px”][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][\/vc_section][vc_section css_animation=”fadeInUp”][vc_row][vc_column][vc_empty_space height=”100px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_column_text]<\/p>\n

Wrapping and placing
\nof brands and mandatory indications.<\/strong><\/h2>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”” screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_mobile_spacer_size=”30″ screen_tablet_spacer_size=”30″][\/vc_column][vc_column width=”2\/3″][vc_column_text]Once the right level of aging has been reached, the Mozzarella is sent to the packaging unit, where the PDO mark<\/strong>, the mandatory indications and the brand are placed on it.<\/span><\/p>\n

In our case, the brands are \u201cFattorie Garofalo\u201d <\/strong>or \u201cCasaro del Re<\/strong>\u201d.<\/span>[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_row_inner][vc_column_inner width=”1\/3″ offset=”vc_col-xs-6″ col_inner_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_inner_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_single_image image_alignment=”image-left” link_object=”link” image=”8″ el_class=”svg-image fixed” enable_link=”yes” image_ext_link_url=”https:\/\/www.fattoriegarofalo.it\/en\/our-brands\/fattorie-garofalo-brand\/” tutorials=””][\/vc_column_inner][vc_column_inner width=”1\/3″ offset=”vc_col-xs-6″ col_inner_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_inner_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_single_image image_alignment=”image-left” link_object=”link” image=”167″ el_class=”svg-image fixed” enable_link=”yes” image_ext_link_url=”https:\/\/www.fattoriegarofalo.it\/en\/our-brands\/casaro-del-re\/” tutorials=””][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”100px”][\/vc_column][\/vc_row][\/vc_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_section][vc_row el_class=”ricorrente ricorrente-left no-mobile”][vc_column][vc_empty_space height=”100px”][\/vc_column][vc_column width=”1\/3″ col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][vc_column_text] Buffalo Mozzarella PDO [\/vc_column_text][dfd_spacer screen_wide_spacer_size=”” screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_mobile_spacer_size=”30″][\/vc_column][vc_column width=”2\/3″ col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][vc_column_text]Fattorie Garofalo Campania Buffalo Mozzarella POD is made with 100% buffalo<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"tmp-page.php","meta":[],"_links":{"self":[{"href":"https:\/\/www.fattoriegarofalo.it\/en\/wp-json\/wp\/v2\/pages\/2637"}],"collection":[{"href":"https:\/\/www.fattoriegarofalo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fattoriegarofalo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fattoriegarofalo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fattoriegarofalo.it\/en\/wp-json\/wp\/v2\/comments?post=2637"}],"version-history":[{"count":0,"href":"https:\/\/www.fattoriegarofalo.it\/en\/wp-json\/wp\/v2\/pages\/2637\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fattoriegarofalo.it\/en\/wp-json\/wp\/v2\/media?parent=2637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}