Attention
Description
La Contadina produces Mozzarella di Bufala Campana DOP with the highest standards available on the market today. The product is a top-grade natural Mozzarella di Bufala Campana. The buffalo farms that supply milk to the dairy are about twenty in number and are located at an average distance of 15 km from the dairy, ensuring a very short supply chain product. La Contadina, the family business, has about 1000 heads and 200 hectares of land dedicated to growing food for the buffaloes, thus ensuring the right naturalness and a very high quality standard. La Contadina requires very high quality standards (particularly cryoscopy, bacterial load, and percentage of fats and proteins) from its own farm and external ones, exceeding those contemplated in the regulations. Pairings: We recommend consuming buffalo mozzarella as purely 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: In the refrigerator at controlled temperature, remove from the refrigerator a couple of hours before enjoying. Keep 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 milk through a process of heating the milk itself to room temperature; then the curd is broken into small parts. During spinning, the aim is to make the dough homogeneous, as this process most influences the final result. Finally, the mozzarella is shaped into the desired form, a very difficult task applied only by specialists. Then it is salted, where the buffalo mozzarella is placed in special brines, giving it that pleasant taste on the palate. Aging: 25