MOZZARELLA DI BUFALA CAMPANA IS THE MOST IMPORTANT PDO BRAND IN CENTRAL-SOUTH ITALY.

This Italian excellence, appreciated worldwide, is produced using exclusively fresh whole buffalo milk from farms in the certified area, respecting traditional processing methods that have evolved over centuries of Campanian gastronomic experience.

Our territory, the Agro Pontino, is recognized as a production area by the Consortium for the Protection of Mozzarella di Bufala Campana PDO, of which we have been a member since 1994.

The Mediterranean buffalo is perhaps the symbolic animal of our territory, since its birth as a co-protagonist of the reclamation and the years to come, thanks to the production of mozzarella.
We are proud that our Pontinia plant is one of the few in the Agro Pontino that can guarantee production according to the Consortium’s regulations.

MOZZARELLA DI BUFALA CAMPANA IS THE MOST IMPORTANT PDO BRAND IN CENTRAL-SOUTH ITALY.

Our territory, the Agro Pontino, is recognized as a production area by the Consortium for the Protection of Mozzarella di Bufala Campana PDO, of which we have been a member since 1994.

LOVE FOR TRADITION
IN OUR PONTINIA FACILITY

The Milk

Buffalo milk has a different composition compared to that of other animal species used for cheese production. Compared to cow and sheep milk, for example, it is richer in proteins, fats, and calcium. These chemical characteristics allow those who process it to achieve cheese yields that are twice as high as those generally obtained with cow’s milk.

The milk is transported daily, quickly, to our historic Pontinia facility, where it undergoes all necessary hygiene and sanitary checks, as well as additional checks according to the Consortium’s regulations, before starting the processing.

The Production

All stages of production are faithfully carried out according to ancient methods, complemented by modern equipment that maintains the authenticity of the product. This includes the machines known as “formatrices,” which produce predetermined weight portions.

Here are the three main stages that distinguish daily production:

• Acidification
• Curd maturation
• Stretching

LOVE FOR TRADITION
IN OUR PONTINIA FACILITY

The Milk

The Production

Here are the three main stages that distinguish daily production:

• Acidification
• Curd maturation
• Stretching

A SPECIALITY WITH A TASTE THAT IS ALWAYS DISTINCT BUT AT THE SAME TIME DELICATE

Characteristics

It stands out for its porcelain-white color, smooth surface, and initially elastic texture that becomes more melting over time.
It is impossible not to notice the stream of milk when cut, which is a testament to its freshness and genuineness.

Good and Beneficial

Mozzarella di Bufala Campana PDO, in addition to releasing its unmistakable and beloved intense flavor, is an easily digestible cheese, with a reduced content of lactose and cholesterol.

It is an excellent source of high biological value proteins, accompanied by a moderate intake of fats. Additionally, the cheese provides high amounts of calcium, phosphorus, and water-soluble vitamins such as B1, B2, B3, B6, B12, and A. It also contains omega-3 and omega-6 fatty acids, which help reduce inflammation in the body and improve heart health.

Finally, it is a good source of vitamin E and zinc, substances that help combat the negative effects of free radicals. The very low sodium content makes it preferable to cow’s milk mozzarella and other cheeses that are notoriously high in this mineral, especially in conditions that require a restriction of sodium (hypertension).

A SPECIALITY WITH A TASTE THAT IS ALWAYS DISTINCT BUT AT THE SAME TIME DELICATE

Characteristics

Good and Beneficial

Mozzarella di Bufala Campana PDO, in addition to releasing its unmistakable and beloved intense flavor, is an easily digestible cheese, with a reduced content of lactose and cholesterol.