Mozzarella di latte di Bufala farcita Caseificio Aversano
Stuffed buffalo milk mozzarella
The term "mozzarella" derives from the verb "mozzare", that is, the operation still practiced today in all dairies, which consists in handling the piece of spun curd with the hands and with a characteristic motion and immediately detaching it with the indexes and the thumbs the single mozzarella in their most typical shape: rounded.
With the unification of Italy, the "Taverna" saw the light in Aversa: a real wholesale market for mozzarella and dairy products produced from the same milk, including ricotta, which, on a daily basis, established the quotations in relation to production and demand.
The breeding of the buffalo in recent years has undergone significant structural transformations that have led to greater rationalization of the techniques. The particular processing of this facita takes place after the breaking of the clot, maturation in whey, spinning. In the modeling of the shapes, the filling takes place with UHT cow cream and strips of buffalo mozzarella, finally the salting takes place
