Mozzarella di latte di Bufala Caseificio Aversano
Buffalo Milk Mozzarella
The term “mozzarella” derives from the term “ mozzare”, it's an operation that is still practiced today in all dairy/cheese farm , it consists in handling a piece of stringy curd with the hands in a characteristic way and tearing off with the indexes and the thumbs a piece of mozzarella giving it the most typical form:round.
The “Taverna” was founded in Aversa after the unification of Italy: it was a real wholesale market for the mozzarella and of the dairy products derived from the same milk , including the ricotta; this market established on a daily basis the prices in relation to the production and to the demand of the product itself. In recent years , the breeding of buffaloes has undergone structural transformations that led to a greater rationalisation of the techniques. It has gone from a free range to a confined type that, while limiting the space available to the buffaloes, is still able to meet the needs in the different production phases. The buffalo mozzarella is one of those fresh “pasta filata or spun paste” cheese produced exclusively with buffalo milk coming from the area of origin and made using a technological process responsive to the product specification.
