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Topic: Mozzarella di Bufala Campana

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Mozzarella cheese

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	Mozzarella di Bufala .org - English
		Whatever the correct explanation, it is a matter of fact that mozzarella di bufala cheese is not a recent arrival on the scene.
		Mozzarella is sold in a variety of shapes-small balls called bocconcini (little bites), plump spheres, braids-and can weigh anywhere from one ounce to twenty ounces.
		Mozzarella is also ideal sliced and grilled; cubed, skewered with bread, and grilled, then topped with a warm anchovy sauce (this is a traditional Roman antipasto); or stuffed into focaccia.
	www.mozzarelladibufala.org /allestimento.htm (1130 words)

	Mozzarella Information
		Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds) or served with sliced tomatoes and basil in Insalata caprese (ideally fresh di bufala).
		The mozzarella di bufala campana (Dop 1996) is a particular type of mozzarella; it's the best for flavour or quality and it's protected by European DOP.
		Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), some kinds up to 1 kilogram (about 12 cm diameter), and soaked in salted water, sometimes with added citric acid, until sold.
	www.bookrags.com /wiki/Mozzarella (492 words)

	Latte di Bufala .com - La Bufala
		mozzarella, latte, formaggio, bufala, mozzarella, latte, formaggio, bufala.
		Questi valori tradotti in termini di energia, e a parità di lattazione, sono circa il doppio di quanto contenuto nel latte degli altri bovini allevati in Italia: una vacca Frisona, ad esempio, dovrebbe produrre il doppio del latte di bufala per ottenere gli stessi risultati dal punto di vista nutrizionale.
		Le bufale pascolano in regime di semilibertà e i rigidi controlli sanitari mantengono gli allevamenti indenni da malattie come la brucellosi e la tubercolosi, in modo da poter lavorare il latte crudo, senza sottoporlo a pastorizzazione.
	www.lattedibufala.com /bufalo.htm (831 words)

	Mozzarella di bufala
		Mozzarella di bufala cheese is now primarily produced in Latium, Campania and Apulia.
		Mozzarella is an extremely tasty table cheese but it is also extensively used in cooking.
		And it is an indispensable element of parmigiana di melanzane alla napoletana.
	www.milkonline.com /fiera/cheese/mozzarella_di_bufala.htm (881 words)

	Reference.com/Encyclopedia/Mozzarella
		Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds), lasagna, or served with sliced tomatoes and basil in Insalata caprese (ideally fresh di bufala).
		The mozzarella di bufala campana (Dop 1996) is a particular type of mozzarella; it is the best for flavour or quality and it is protected by European DOP.
		Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), sometimes up to 1 kilogram (about 12 cm diameter), and soaked in salted water, sometimes with added citric acid, until sold.
	www.reference.com /browse/wiki/Mozzarella (549 words)

	Mozzarella Cheese - DiWineTaste
		Mozzarella cheese has always been connected to buffalo, although in the beginning it was used for many works, and it later became precious because of its milk.
		Mozzarella di bufala Campana DOP is a cheese produced with whole buffalo milk and regulated by a disciplinary emanated by DPR 28 September 1979.
		Mozzarella di bufala Campana must be exclusively produced with buffalo milk, from animals bred in allowed areas of Campania and lower Latium, and must be produced in the same areas.
	www.diwinetaste.com /dwt/en2003127.php (2115 words)

	Mozzarella - WOI Encyclopedia Italia
		Mozzarella is an Italian fresh cheese made from water buffalo (chiefly in Italy) or cow's milk, the second used for most types of pizza or served with sliced tomatoes and basil in Insalata caprese.
		Mozzarella is available in fresh (also called fior di latte), smoked (also called provola), and reduced-moisture packaged varieties.
		The production of mozzarella involves the mixture of curd with heated whey, followed by stretching and kneading to produce a delicate consistency -- this process is generally known as pasta filata.
	www.wheelsofitaly.com /wiki/index.php/Mozzarella (273 words)

	LACTALIS UK & IRELAND
		Mozzarella is known as a “pasta filata” cheese.
		Mozzarella di Bufala is traditionally made in Southern Italy and has quite a pronounced taste.
		Mozzarella Di Bufala Campana has been a PDO (Protected Denomination of Origin) since 1993, and is exclusively made with buffalo’s whole milk.
	www.lactalis.co.uk /our_products/product_mozzarella.html (181 words)

	Ciboviaggiando - MOZZARELLA DI BUFALA CAMPANA DOP (CAMPANIA BUFFALOS MOZZARELLAS DOP MELTING CHEESE) (Site not responding. Last check: 2007-10-30)
		The campania buffalo mozzarella is a fresh melting dough cheese and produced exclusively by buffalo fat milk coming from growings placed inside their original area as for the D.P.C.M. dated of May 10th 1993.
		That consists in exposing the mozzarellas to the smoke coming from the burning of wood flakes or straw, according to a natural process inherited during the ages.
		The careful comsumer will have to be sure that there is the saying "Mozzarella di Bufala Campana" on the wrap, with the referring brandmark that reports the data of the Origin Name acknowledgement and the D.O.P. besides of the authorization of the Protection Association.
	www.ciboviaggiando.it /genitin.asp?lan=E&iti=100010 (1072 words)

	Mozzarella Cheese Italy - Production Techniques, Nutrition Facts and Cooking Tips
		The production and consumption of mozzarella is closely related to summer as the sales of the cheese soars during these months.
		While cow's milk mozzarella is mild, milky flavoured with an elastic texture, Mozzarella di Bufala tends to be heavier with a strong lactic flavour and is not as firm as the former.
		Mozzarella is sold in a variety of shapes-small balls called bocconcini or in big balls.
	www.ultimateitaly.com /wines-foods/campana-buffalo-s-mozzarella-cheese.html (771 words)

	Laurea in Scienze e Tecnologie della Ristorazione - Link
		Nel sito dell'Istituto Superiore di Sanità si possono trovare informazioni in materia di sanità pubblica e in particolare su temi relativi alla sicurezza alimentare.
		Un sito di riferimento sulla cultura gastronomica italiana.
		Oltre alle ricette, segnalazioni di ristoranti in tutto il mondo, schede sugli ingredienti, consigli per fare la spesa in maniera intelligente, scuola di cucina, dizionario.
	www.prodlatte.unimi.it /link.htm (702 words)

	La Mozzarella di bufala. Agendaonline.it
		Sin dal 500 la mozzarella veniva prodotta in Campania graziata dalle sue fertili terre e dal suo clima mite, caratteristiche che creavano l'habitat naturale per il pascolo delle bufale, dal cui prezioso latte viene prodotta la tipica mozzarella di bufala campana.
		Le fasi della lavorazione della mozzarella iniziano col versare il latte in un calderone e portarlo a 35 gradi.
		Mozzarella di Bufala Campana DOP Quality Tools 250 g; pasta lievitata per pizza 500 g; salame a pezzettini 150 g; parmigiano grattugiato 50 g; sale; pepe; olio extra-vergine di oliva; olio per friggere.
	www.agendaonline.it /gastronomia/mozzarella.htm (2742 words)

	Mangiare Bene: Mozzarella (Site not responding. Last check: 2007-10-30)
		But Mozzarella di Bufala Campana is the perfect ingredient for pizza Margherita,and other pizzas, pasta, starters and salads.
		Mozzarella di bufala Campana is produced in seven provinces of Central-South Italy: Caserta and Salerno provinces, and part of Benevento, Naples, Frosinone, Latina and Rome.
		The processing and various stages of production of the Mozzarella di Bufala Campana are strictly made in accordance with the rules and disciplines dictated by law and derived from its secular tradition.
	www.mangiarebene.net /MARINA/BASIC/mozzarella.html (486 words)

	Auriemma srl - mozzarella di bufala (Site not responding. Last check: 2007-10-30)
		Minimo di umidità grave; 57%, minimo di grasso sul secco 54%; tollerata una percentuale del 52%, per dare modo di controllare se trattasi di una partita di latte contenente molto latte di "figliarelle" (bufale partorite da poco), oppure ottenuto in condizioni gambero rosso di alimentazione caciocavallo particolari.
		La Mozzarella del caseificio Auriemma srl con azienda zootecnica econ un vasto allevamento, che non solo produce mozzarella di bufala campana ma anche mozzarella, bocconcini, mozzarella di bufala campana, treccia, caciocavallo, formaggi, formaggio, e tutti i prodotti tipici campani.
		Tutta l'Europa è ricchissima di una immensa varietà di prodotti alimentari; cosicchè quando un prodotto diventa conosciuto al di fuori dei confini nazionali, gambero rosso si trova in un mercato in cui altri prodotti si definiscono genuini e ostentano uno stesso nome.
	www.auriemma-srl.com (567 words)

	Mangiare Bene - Mozzarella di Bufala Campana Dop (Site not responding. Last check: 2007-10-30)
		But Mozzarella di Bufala Campana is the perfect ingredient for pizza Margherita and other pizzas, pasta, starters and salads.
		Mozzarella di Bufala Campana is a fresh product, rich of live lactic ferments, nutritious and highly digestive.
		Mozzarella should be eaten at room temperature and possibly within 3-4 days from the date of manufacture.
	www.mangiarebene.net /ACADEMY/ITALY/CAMPANIA/mozzarella.html (461 words)

	Articles - Mozzarella cheese (Site not responding. Last check: 2007-10-30)
		Mozzarella is an Italian fresh cheese made from water buffalo or (more often outside of Italy) cows milk, the second used for most types of pizza or served with sliced tomatoes and basil in Insalata caprese.
		Mozzarella is available in fresh (also called fior di latte), smoked (also called provola), and reduced-moisture packaged varieties.
		The production of mozzarella involves the mixture of curd with heated whey, followed by stretching and kneading to produce a delicate consistency -- this process is generally known as pasta filata.
	www.cat-center.com /articles/Mozzarella (349 words)

	Mozzarella di Bufala (Site not responding. Last check: 2007-10-30)
		The production of mozzarella di bufala has a high profit margin, and is spread market such that no one manufacturer produces more than 4% of the market share (Bianchi, 117).
		The Consorzio Tutela Mozzarella di Bufala Campana is an organization recognized by the Italian Ministry of Agriculture and Forestry.
		Mozzarella di bufala di Campana fits in well with this perspective of protection, as the unique and delightful product has been imitated throughout the world and results in an economic loss to the Italian farmers and to the quality of the original product.
	www.eagle3.american.edu /~ss2005a/TED_Buffalo_Mozzarella.htm (3100 words)

	Mozzarella di Bufala
		The production of mozzarella di bufala has a high profit margin, and is spread market such that no one manufacturer produces more than 4% of the market share (Bianchi, 117).
		The Consorzio Tutela Mozzarella di Bufala Campana is an organization recognized by the Italian Ministry of Agriculture and Forestry.
		Mozzarella di bufala di Campana fits in well with this perspective of protection, as the unique and delightful product has been imitated throughout the world and results in an economic loss to the Italian farmers and to the quality of the original product.
	www.american.edu /ted/mozzarella.htm (3100 words)

	Italicatessen Cheeses - Fresh Buffallo Mozzarella (Site not responding. Last check: 2007-10-30)
		Mozzarella di Bufala is a fresh stringy cheese with an extremely thin, shiny, porcelain white rind.
		When sliced open, a Mozzarella reveals rivulets of whey redolent of the fermenting lactic acids from the whole buffalo milk which give the cheese its distinctive flavour.
		Mozzarella di Bufala usually comes shaped as a single round or oval lump, but it may be moulded into braids, small oval nuggets, cherry-sized balls or pearls.
	www.italicatessen.ie /h/ir/cheese/mozzarella.htm (436 words)

	Atlante dei Prodotti Tipici nei Parchi - Parco Nazionale del Cilento e Vallo di Diano - Formaggi
		Il Cilento offre una ricchissima gamma di paste filate: dalla mozzarella di bufala al fiordilatte, dalla scamorza fresca a quella affumicata, dal burrino o manteca (pasta filata che racchiude un cuore di burro) al cacetto farcito (di prosciutto crudo o olive verdi), dal Caciocavallo Silano al Podolico.
		Dal punto di vista tecnologico la differenza maggiore con il Silano sta nella maturazione della cagliata che sugli Alburni avviene in parte sotto siero, a temperatura più bassa che per il Silano (34, 35 gradi) e in parte a secco.
		Di nuovo a sua discrezione quanto a tempistica, il casaro inizia la filatura, a mano: taglia la pasta in fette sottili e le pone in un mastello di legno dove viene versata acqua bollente, quindi la tira, fusa dal calore, sino a ottenere un impasto lucido e omogeneo.
	www.atlanteparchi.com /parco.nazionale.cilento/formaggi.html (919 words)

	Seacrest Foods - Garofalo Mozzarella di Bufala Campana
		A distinction must be made between mozzarella made with cow's milk and that made with the milk of the water buffalo.
		Cow's milk mozzarella has a mild, milky flavor and a fairly tight, elastic texture, while Mozzarella di Bufala tends to have a more robust, lactic flavor that lasts beyond the initial milkiness and a slightly less firm texture.
		The quality of mozzarella fully depended on the cheese maker's professional skill: during the most delicate phase of processing, the outcome depended on the casaro's ability.
	www.seacrestfoods.com /resource/bufmozz.html (716 words)

	Mozzarella Bufala Campana - Typical cheese of Sorrento Italy
		The buffalo even having origins in eastern India, for some it would have, regarding the Italian buffalo, native origins, hypothesis reinforced by the retrieval of fossils in the roman countries.The term "Mozzarella" derives sure from the operation of "stumping by hand" practiced in the final phase of the working of the mozzarella.
		The characteristic of buffalo mozzarella is of course the raw materials employed, the fresh buffalo milk, of which approximately 4,2 liters are necessary in order to produce a kilogram of mozzarella, and the particular working that consists in the operation of the spinning.
		The mozzarellas therefore produced are then left to cool in bathtubs containing cold water and finally salted.
	tasteofsorrento.sorrentoinfo.com /articoli/mozzarella_bufala_campana_eng.asp (452 words)

	Mozzarella cheese
		Continuing on south towards Naples, one approaches the heart-land of buffalo-milk mozzarella, that is the countryside around Capua and Caserta.
		Buffalo milk costs three times as much as cow's milk, the mozzarella market is going strong and buffaloes are wild animals that live out in the open without need for shelter and eat almost anything they find.
		Mozzarella should be eaten at room temperature, so remenber to take it out of the refrigerator two hours before serving, to give the particles of fat time to regain their natural elasticity and the cheese to become soft and fragrant again.
	www.eat-online.net /english/habits/mozzarella.htm (1303 words)

	La Marchesa - cow buffalo mozzarella
		The meaning of symbols D.O.C. and D.O.P. Cow buffalo mozzarella is protected by the "Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana", issued in 1981, and it has two signs: Doc, controlled origin naming, obtained in 1993, and Dop, protected origin naming, obtained in 1996.
		Logo distinguishing the mozzarelle of the Consortium associates, prepared according to the producer manual, is the image of a stylizated buffalo with a raising sun.
		In order to receive and maintain these certifications, the "mozzarelle di bufala campana" producers have to use 100% cow buffalo milk from animals raised only in the reference area and prepared on site according to the production manual.
	www.la-marchesa.it /inglese/mozzarella_di_bufala_campana_principale/significato_simboli_doc_dop.htm (165 words)

	Mozzarella di Bufala DOP - Campania ::: yndella.com
		The rearing of water buffalo cows seems to date back to the twelfth century, but it was not until after the seventeenth century that large-scale processing of milk from the so-called "buffalo lands" began.
		Mozzarella is most often served fresh, accompanied by dry wines, such as Falerno and Massico Doc.
		On the other hand, when used in preparation of certain dishes, it is better to take it out of its liquid and keep it in a refrigerator for a couple of hours to drain the extra humidity and gain its correct consistency.
	www.yndella.com /Mozzarella+di+Bufala+DOP+-+Campania_933_2.aspx (338 words)

	ERSAC Ente Regionale di Sviluppo Agricolo in Campania (Site not responding. Last check: 2007-10-30)
		Nowadays, the sale of mozzarella di bufala campana D.O.P. (Denominazione di Origine Protetta - a quality control) also allows the mozzarella-making agencies to allow the consumer to have a "full immersion" in the green of the countryside and the raising of the bufala.
		As the strongest traditional producers of Campana mozzarella, the production is based on that of the first 1000 years.
		Visiting the places where mozzarella is produced is a good pretext for touring the territory, as well as quenching the thirst for culture and awakening the most robust appetites.
	www.ersac.it /en/Prodotti/mozzarella.htm (615 words)

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