Mozzarella di Bufala Campana DOP - ca. 250g
CHF 7.20*
Content:
0.25 Kilogramm
(CHF 28.80* / 1 Kilogramm)
Available, delivery time 1-2 days
Product number:
FOR-5115
Best before:
mind. 7 Tage
Product information "Mozzarella di Bufala Campana DOP - ca. 250g"
This noble Mozzarella di Buffala comes from Italy, near Salerno in Campania, the traditional production region.
Made from the best water buffalo milk, it is produced according to a traditional recipe.
With this mozzarella, nothing stands in the way of a fine Caprese salad or pizza!
Properties "Mozzarella di Bufala Campana DOP - ca. 250g"
| Milk processing: | Pasteurised |
|---|---|
| Milk type: | Buffalo milk |
| Origin: | Campania |
| Quality label: | DOP |
| Taste: | Mild |
Manufacturer "Caseificio Tre Stelle"
Tre Stelle cheese dairy - famous for its high-quality Mozzarella di Bufala Campana DOP
It was in 1942 that Giuseppe Cimino started working as a cheese maker. It wasn't long before he was cutting the first mozzarella with his own hands, using fine milk from the buffaloes of the Piana del Sele. Even as a young man, Gennaro, Guiseppe Cimino's son-in-law, was enthralled by the elder's work and decided to learn the art of cheese-making as well. He soon became involved in the family business and eventually followed in Giuseppe's footsteps by taking over the company in the 1980s. His goal: to preserve old traditions, but to adapt production processes to the new market conditions. Gennaro implemented this plan with complete success. Today, the company stands for excellent Mozzarella di Bufala Campana DOP, which enjoys a high level of popularity and enormous popularity worldwide. This success of the Tre Stelle cheese dairy is mainly due to the fact that the cheese specialities are still produced according to traditional methods, while at the same time production has been simplified and made more efficient through innovative technologies and tools.
An insight into the production of the Tre Stelle cheese dairy
Years of experience of the master cheesemakers go into the production of all the products of the Tre Stelle cheese dairy. Also important for the production is a high level of commitment in all areas of the individual production stages. The milk, carefully selected and produced according to the standards of the PDO specification, is subjected to strict hygiene controls and processed within the shortest possible time. This ensures that it retains its distinctive taste. After the milk has been heated, "Cizza" is added as a whey starter. It is obtained from the whey of the previous day, which is naturally acidified. Animal rennet is also added, which coagulates the milk in the specially designed steel vats. This produces a curd that is crushed by hand. This so-called curd has to sour under whey for a few hours, during which the cheese master constantly checks the state of ripeness. After ripening, the curd is briefly immersed in hot water and then undergoes special processing, resulting in a homogeneous mixture.
Products from the Tre Stelle cheese dairy are exported worldwide
Characteristic of the finished buffalo mozzarella from the Tre Stelle cheese dairy is its unique aroma, which is characterised by a slightly acidic taste and a fine musky note. The mozzarella is loved all over the world for this taste and is therefore exported to many small and large traders. Own vehicles and specialised forwarders deliver the products of the Tre Stelle cheese dairy within 24 hours to all important locations in Italy and Europe. The products of the Tre Stelle cheese dairy can also be exported by air and sea - for example to Canada, Australia, the USA, China, Japan, Brazil or Korea.
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