Buffalo Milk Cheese

buffalo milk cheese from the herds of the parente family in naples

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Campania Felix has been breeding buffaloes for over a century, transforming their milk into mozzarella & other derivatives. The company has full control of the whole supply chain, achieving an unprecedented level of traceability and reliability within the Mozzarella Di Bufala Campana PDO world.

Get to know water Buffalo milk cheeses

Mozzarella di Bufala

Buffalo Burrata

Buffalo Caciocavallo

Smoked Buffalo Mozzarella

Buffalo Ricotta

It all starts with the farming practices. Campania Felix owns 200 hectares of land specialized and entirely dedicated to breeding Water Buffalo. All soils are used to grow fodder with a classic rotation system that allows breeding to have great availability of high-quality fodder. The result is a high-quality product, obtained from animals reared well because fed in a natural way and not driven to produce at all costs. The milk produced in these conditions is definitely the best you can get. The buffaloes are fed in their natural habitat with herbs of our crops, convinced that the animal produces well if well fed.

FUN FACTS

The term “mozzarella” comes from the Italian verb “mozzare”, an operation still practiced today in all the dairies, consisting in forging by hand the piece of filata curd, detaching the single mozzarella balls with the forefinger and thumb.

The Mozzarella di Bufala Campana is an easily digestible cheese, with a reduced content of lactose and cholesterol. The decidedly low intake of sodium and high concentration of Calcium, Vitamin E and Zinc makes it preferable to regular cow mozzarella.

The Italian buffalo, brought there by African Hannibal during his attempt to conquer Roman Empire, is a rare example of a species whose evolution is inseparable from that of its product: Mozzarella di Bufala Campana.

BUFFALO MOZZ PROCESS

Why our Buffalo Mozzarella?

Mozzarella PDO is produced using exclusively fresh whole buffalo milk, from breeding farms located in the certified area.

The PDO mark identifies the organoleptic characteristics of the buffalo mozzarella from Campania.

Coagulation

After whey to the heated milk from the same morning, coagulation occurs in boilers or steel vats, through the exclusive use of natural calf rennet.

Synaeresis

Cheesy lumps are broken down to the size of a walnut with a tool called “spino”, so that the solid and liquid phase of the milk separates. The solid product (curd) is left to acidify under the whey until it is “mature” and ready for the spinning by the cheese maker.

Sweet Whey

The liquid milk that is removed, known as 'Sweet Whey' is used to make the Buffalo Ricotta

Filatura

Boiling water is added to the shredded curd, which is blended until it melts and is then stretched by hand using a wooden stick: if it evenly stretches without breaking it is ready for the next spinning phase, where the residual whey is purged…

Filatura

…Then it’s placed in special wood containers ("mastelli”), where boiling water is once again added. The contact between boiling water and curd it's causes the fusion of the mass, which is continuously raised and pulled until a single homogeneous body is obtained.

The Sealing

The Buffalo Mozzarella is then left in tanks containing cold water to ensure a first important firming. It is then sealed by hand and eventually machine molded in smaller pieces as necessary. It is then moved into other tanks also containing salt solutions and that complete the process by giving the product the right degree of flavor.

It all begins at the source

Ultimately, the quality of Buffalo Mozzarella derives from the yield and quality of the milk. Campania Felix, owning and tending to its own herd of healthy buffaloes, ensures to consistently produce the some of the best milk in Italy.