Elements of typicality of buffalo mozzarella di Campana DOP, are mainly made up of the raw material used, the fresh buffalo milk, particularly rich in fat and protein, and from spinning. Operation, the latter, consisting in working by hand the pasta of the cheese at the end of maturation with boiling water until it is "spun", in order to obtain the particular consistency of the final product and the characteristic "bouquet", determined by Particular microflora that develops during the various phases of the processing.
The spinning makes use of a ladle and a stick, both in wood, lifting and pulling the molten dough continuously until a homogeneous dough is obtained. It then follows the forming, which in many dairies is still carried out by hand with the traditional "cutting", which the dairyman carries out with the thumb and the index of the hand. The mozzarella so produced are then left to cool in tanks containing cold water and finally salted.
The crust is very thin and white in color, while the pasta does not have dark circles and is slightly elastic in the first eight to ten hours from production, and then more and more fondant. The specification, in addition to the classic rounded shapes, foresees other commercial typologies: The tidbits, the cherries, the beads, the knots, the Ovolini and the famous "braids".
The weight varies according to the shape, from 10 to 800 grams (3 kg for braids). Smoking is also permitted, an ancient and traditional natural processing process, but in this case the designation of origin must be followed by the word "smoked".
On average, it takes 4.2 litres of buffalo milk to produce one kilogram of mozzarella.
The origins of the product are directly to the introduction of the Buffalo in Italy. There are numerous assumptions about the age of introduction of Buffalo in Italy, originating in eastern India. According to some authors the Italian hoax would have native origin, for the finding of fossil finds in the Roman countryside, others claim that it was introduced after the invasion of the Lombards, others say that it was the Norman kings Around the year 1000.
The confusion is thought to have been generated by the fact that, with the term of Bubalus, in Roman times were indicated oxen, moose and other ruminants including the wild oxen. The first documented reports on the presence of the Buffalo in Italy date back to the 12th-13th century A.D. (Farpa Abbey Archive), especially as a result of the deep Tyrrhenian slope.
The word "Mozzarella" is certainly derived from the term "cut", a forming operation traditionally practised by hand in the final phase of the processing. This term appears for the first time in a cookbook quoted by a papal court cook in the sixteenth century. But already in the 12th century, the monks of the monastery of St. Lawrence in Capua (CE) used to offer, for the feast of the patron saint, a "crop or proof" accompanied by a piece of bread. The Bourbons paid much attention to the breeding of the buffalo so much to create a herd in the royal estate of Carditello where in the middle of the ' 700, they also installed a dairy. In the plain of Volturno and in that of Sele there are still the ancient buffalo, circular constructions in masonry with the center a chimney for the processing of milk and with small rooms shoulderinga to the walls intended for the lodging of Buffalo. Particularly characteristic is that present at the experimental farm "Improsta" in Eboli, regional property.
The area of production is located in the entire territory of the provinces of Caserta and Salerno, in the municipalities of amorous, Dugenta and lamb in the province of Benevento, and in those of Maple, García, Pozzuoli, Quality, Arzano, Thistle, Frattamaggiore, Frattaminore and Mugnano of Naples in the province of Naples, as well as in some municipalities of the provinces of Frosinone, Latina, Rome, Foggia and Isernia.
The buffalo mozzarella di Campana as well as having the DOP brand is also recognized as typical TSG products (traditional speciality guaranteed).