Caseificio Esposito produces Mozzarella di bufala di Battipaglia, an excellent and world-famous product. The buffalo farms supplying milk to Caseificio Esposito are carefully selected and located in the Piana del Sele, at an average distance of 15 km from the dairy, ensuring a very short supply chain. The Aversana type mozzarella is characterized by a cut that makes it the most flavorful and full-bodied type, almost elastic to chew. Pairings: buffalo mozzarella is a product we recommend consuming as pure as possible, accompanied by tomatoes, oregano, and a drizzle of delicate oil. It is also excellent on fresh spring dishes or as an appetizer. Storage: keep refrigerated at a controlled temperature, remove from the refrigerator a couple of hours before tasting. Store it in its brine. Processing: the milk used to produce this mozzarella is produced locally by the dairy and is immediately processed. Subsequently, the buffalo milk is coagulated by adding rennet, through a process of heating the milk to room temperature; this is followed by breaking the curd into small parts. During stretching, the dough is made homogeneous, as this process most influences the final result. Finally, the mozzarella is shaped and given the desired form, a very difficult task performed only by specialists. Then it is salted, placing the buffalo mozzarella in special brine tanks, giving it that pleasant taste on the palate.
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Caseificio Esposito produces Mozzarella di bufala di Battipaglia, an excellent and world-famous product. The buffalo farms supplying milk to Caseificio Esposito are carefully selected and located in the Piana del Sele, at an average distance of 15 km from the dairy, ensuring a very short supply chain. The Aversana type mozzarella is characterized by a cut that makes it the most flavorful and full-bodied type, almost elastic to chew. Pairings: buffalo mozzarella is a product we recommend consuming as pure as possible, accompanied by tomatoes, oregano, and a drizzle of delicate oil. It is also excellent on fresh spring dishes or as an appetizer. Storage: keep refrigerated at a controlled temperature, remove from the refrigerator a couple of hours before tasting. Store it in its brine. Processing: the milk used to produce this mozzarella is produced locally by the dairy and is immediately processed. Subsequently, the buffalo milk is coagulated by adding rennet, through a process of heating the milk to room temperature; this is followed by breaking the curd into small parts. During stretching, the dough is made homogeneous, as this process most influences the final result. Finally, the mozzarella is shaped and given the desired form, a very difficult task performed only by specialists. Then it is salted, placing the buffalo mozzarella in special brine tanks, giving it that pleasant taste on the palate.
