Mozzarella di Bufala Campana PDO (Buffalo Mozzarella)

Caseificio la Baronia was founded by cousins Luca and Alfonso Cuticle in 1990, in Campania, Italy. Luca and Alfonso were determined to do justice to their buffalo milk and create exceptional cheese that told a story. Their dairy is based at the foot of Monte Maggiore, a verdant green area, ideal for buffalos, with clean air and ample pasture. The dairy follows old cheesemaking traditions and still stretches the curds in wooden vats, as well as following the hand cutting process.

Mozzarella di Bufala Campana is made from the milk of Italian water buffalo and has protected PDO status. It must be made in the Caserta and Salerno provinces, or in specific parts of Benevento, Naples, Frosione, Latina or Rome. Buffalo were first brought into Italy in the 7th century and the first reference to Mozzarella dates back to the 12th Century.

Mozzarella is a traditional Southern Italian cheese made with the pasta filata or ‘pulled curd’ method. The process involves heating milk to between 33° and 39° and then setting the curd with rennet before cutting and stirring it and allowing it to acidify. Boiling water is then added to melt the curds into a solid mass, which is pulled apart before pieces of cheese are cut off and shaped into balls. They are salted using brine and then packed, usually into tubs or bags, in acidified water.

Caseificio la Baronia use renewable energy and hydroponic farming, and are extremely dedicated to animal welfare.