The history of Mozzarella di Bufala
The Mozzarella di Bufala Campana is a fresh stretched curd cheese, which owes most of its unique characteristics to the fresh buffalo milk produced in the traditional area of origin. The introduction of buffaloes in southern Italy took place around the year 1000, when the Norman kings created buffalo farms in Campania, bringing the animals from Sicily, where they had been introduced by the Arabs. The first historical traces of this cheese date back to the 12th century, when it was called either mound or provatura. According to the PDO legislation, the only area in which it can be produced mainly includes Campania, with the provinces of Caserta and Salerno, as well as some municipalities in the provinces of Naples and Benevento; Lazio, with some parts of the provinces of Latina, Frosinone and Rome; Puglia, with some municipalities in the province of Foggia; Molise, with the municipality of Venafro.
The term mozzarella derives from the verb “mozzare” (to cut), which refers to the manual cutting of spun curd cheese, compressing it between the index fingers and thumbs. Known above all in its typical round shape, up to 800 g, it is also produced in other sizes such as bocconcini (50 g), cherries, ovoline, knots, braids (up to 3 kg), as well as in the smoked version. . The package must show the Mozzarella di Bufala Campana and DOP (Protected Designation of Origin) brands.