La Contadina produces Mozzarella di Bufala Campana DOP with the highest standards currently available on the market. The product is a top-quality natural buffalo mozzarella. The buffalo farms supplying milk to the dairy are about twenty and are located at an average distance of 15 km from the dairy, ensuring a very short supply chain. La Contadina, the family business, has about 1000 heads and 200 hectares of land dedicated to growing food for the buffaloes, thus guaranteeing the right naturalness and a very high quality standard. La Contadina requires very high quality standards from its own farm and external ones, exceeding those provided by regulations. 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 fridge 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; then the curd is broken into small pieces. 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 by placing the mozzarella in special brine tanks, giving it that pleasant taste on the palate. Aging: 25 days.
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La Contadina produces Mozzarella di Bufala Campana DOP with the highest standards currently available on the market. The product is a top-quality natural buffalo mozzarella. The buffalo farms supplying milk to the dairy are about twenty and are located at an average distance of 15 km from the dairy, ensuring a very short supply chain. La Contadina, the family business, has about 1000 heads and 200 hectares of land dedicated to growing food for the buffaloes, thus guaranteeing the right naturalness and a very high quality standard. La Contadina requires very high quality standards from its own farm and external ones, exceeding those provided by regulations. 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 fridge 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; then the curd is broken into small pieces. 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 by placing the mozzarella in special brine tanks, giving it that pleasant taste on the palate. Aging: 25 days.
