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Mozzarella di Bufala Campana DOC

      Mozzarella di Bufala Campana PDO
      Buffalo mozzarella
      Mozzarella di Bufala

Mozzarella di Bufala Campana PDO is a fresh cheese produced with fresh milk obtained from buffalo belonging to the Italian Mediterranea breed.

The production area of Mozzarella di Bufala Campana PDO is within the provinces of Caserta, Salerno and several municipalities in the provinces of Naples and Benevento, in the Campania region; several municipalities in the provinces of Latina, Frosinone, Rome, in the Lazio region; the Municipality of Vefrano in the Province of Isernia, in the Molise region, several municipalities in the Province of Foggia, in the Apulia region.

The origins of mozzarella are linked to the introduction of buffalo into Italy. According to some, it was the Norman kings that brought the animals from Sicily - where they had been introduced by the Arabs - into Southern Italy, in around the year 1000. Others sustain that the buffalo is actually native to Italy, due to the discovery of fossils in the countryside around Rome and to recent studies showing the phylogenetic diversity between Italian and Indian buffalo. However, the first indication of milking buffalo for the production of provala, ricotta and mozzarella cheese dates back to the 1600s. The consumption of buffalo cheeses spread significantly at the end of XVIII century, also thanks to the fact that the royal Bourbon family established the first buffalo farm in the area of San Tammaro, in the Province of Caserta


Mozzarella di Bufala Campana PDO has a roundish shape, but other forms are permitted (nuggets, braids, pearls, little knots, cherry, egg). The weight varies between 10 and 800 g. depending on the shape (3 kg for the braid). It is porcelain white in colour, with an extremely thin skin and smooth surface. The cheese is made up of thin layers and has a slightly elastic consistency for the first 8-10 hours after production, eventually becoming softer. The flavour is delicate, with a hint of musk reminiscent of lactic acid fermentation.


Mozzarella di Bufala Campana PDO should be kept in a cool place, inside a glass or ceramic container. It should remain immersed in the liquid that it is sold in. If kept in the fridge, it should be removed before consumption and eaten at room temperature. It is generally eaten fresh, but it can also be used as an ingredient in the preparation of numerous dishes, among which Pizza Napoletana TSG; when used in cooking, the mozzarella should be removed from the liquid and left in the fridge for several hours before use.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2008

DOP (Denominazione di origine protetta)(It). Year of registration 1993

Organic production




Dietary product


Lactose-free product




   246.4 - 251 kcal per 100 gr.


   14.3 - 16.2 gr. per 100 gr.


   25 gr. per 100 gr.

Fat in dry matter

   52 %


   0.4 - 0.7 gr. per 100 gr.

Saturated acids

   14.3 - 16 gr. per 100 gr.


(Ca) Calcium

  162 - 357 mg. ( 71% )*

(K) Potassium

  510 mg. ( + 480% )*

(Na) Sodium

  179 - 300 mg. ( 70% )*

(P) Phosphorus

  380 mg. ( 24% )*


(A) Retino.

  536 mcg. ( + 86% )*

*(the difference from the average value)


16,8 -  Individual visits per month (average)
947 -  All individual visits
18 08 2016 -  Date of publication of this article
21 01 2017 -  Date of last edit

Mozzarella di Bufala Campana PDO. Foto № 1
Mozzarella di Bufala Campana PDO. Foto  № 2

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