Mozzarella di latte misto Caseificio Aversano
Mixed 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 peculiarity of mixed milk mozzarella, as can be deduced from the name, is composed in variable percentage, of cow's milk and buffalo milk, making it lighter but with an unmistakable taste on the palate.
