Our dairy farm is a member of the Union for the Protection of the Bufala of Campania Mozzarella and all phases of the production process to ensure that they take place in full respect of what is established by tradition and production discipline:

  • Collection of milk from farms in the DOP area
  • Addition of  natural serum graft
  • Coagulation with the use of rennet
  • Clot breaking
  • Spinning with water at about 90 ° C
  • Shaping, which can be done mechanically or manually (it is the “mozzatura”  , literally “cutting off”, with the hands of the spun pasta that the term Mozzarella comes from)
  • After the shaping, the mozzarella rests in brine and later packed
Tradition
Tradition
Tradition
Tradition
Tradition