Mozzarella di Bufala Campana PDO (from buffalo milk – family Bovidae)

Description

Mozzarella di Bufala Campana PDO is a fresh pasta filata cheese produced exclusively from whole buffalo milk obtained in the protected geographical areas defined by the official production specification. The PDO (Protected Designation of Origin) status ensures strict control over origin, raw materials, and processing methods, safeguarding authenticity and quality.

Production involves milk coagulation using natural rennet, followed by curd maturation and the characteristic hot-water stretching (filatura) process, which gives the cheese its elastic, layered structure. The subsequent mozzatura step shapes the product, which is then immersed in preserving liquid (brine) to maintain freshness and sensory properties.

From a compositional standpoint, Mozzarella di Bufala Campana PDO is distinguished by a higher fat content compared with cow’s milk mozzarella, contributing to its soft texture and rich mouthfeel. The high-biological-value proteins originate mainly from buffalo milk caseins. Its micronutrient profile includes calcium, phosphorus, potassium, and several vitamins, particularly vitamin A, vitamin B2, and vitamin B12. The product is valued both for its nutritional profile and for its gastronomic and cultural significance.

Classification

Product characteristics

Indicative average nutritional values per 100 g

Average indicative values. Natural variability may occur depending on seasonality, animal feeding, and product freshness.

Note on nutritional use of the bioactive compounds present

Mozzarella di Bufala Campana PDO provides complete proteins that support the maintenance of muscle mass and a relevant amount of bioavailable calcium, contributing to normal bone health. Vitamin A supports visual and immune function, while B-group vitamins, particularly B2 and B12, contribute to energy metabolism and nervous system function. Consumption fits within a balanced diet, taking into account the fat content and the presence of lactose.