MOZZARELLA
Caseificio Principe has combined its tradition with modern production methods to guarantee high hygienic-quality standards since 1965.
Our dairy company was founded in 1965, in the northern province of Naples where, as always, there has been a particular vocation for the production of buffalo milk. In these territories, given the microclimate and the large agricultural fields, there are many buffalo farms: it is precisely here that Caseificio Principe, strong in its tradition and professionalism, has made over ten-year agreements with buffalo milk producers, to demand from its consumers.
The care, commitment and compliance with the health and hygiene standards of our processing, starting with the choice of milk, coming from rigorously and constantly monitored farms, are essential factors for a healthy, high-quality product with a unique flavor.
Caseificio Principe’s Mozzarella di Bufala Campana DOP is a true excellence that represents our Campania dairy tradition.
Over time we have expanded the dairy production, pushing us beyond the border and reaching all over the world. Through the mechanization of the manufacturing processes, which today combine the preserved handwork with natural graft whey, and modern production devices, we are able to guarantee even the most distant customer the same quality and freshness of the mozzarella produced on site.
Caseificio Principe is present in Germany, France, England, Portugal, Spain, Poland, Russia, Austria, China, Japan, USA, Holland, Australia and the Middle East.
The Consortium for the Protection of Mozzarella di Bufala Campana DOP, born in 1981, is the only organization recognized by the Ministry of Agricultural, Food and Forestry Policies for the protection, supervision, enhancement and promotion of this extraordinary cheese from Central-Southern Italy. .
The Mozzarella di Bufala Campana obtained the Protected Designation of Origin in 1996 and represents the most important DOP brand in central-southern Italy, the fourth nationally for production and the third among Italian DOP cheeses.
THE PRODUCTION
PROCESS
Milk coagulation is preceded by the addition of natural whey (also known as “cizza”), obtained by letting the whey from the previous day spontaneously acidify, which is heated up to 36°C roughly and supplemented with some natural rennet.
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Rennet is a mixture that coagulates the casein particles suspended in the liquid which form a pasty mass in falling to the bottom called curd. Intake and coagulation generally occur within an hour from the first phase. The curd is broken with a curd knife or a steel cutter and is pushed and stirred until we obtain caseous lumps of 3/6 cm in size.
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After being broken down with extreme care, the curd is left to mature under some whey. Approximately 60% of the whey is extracted from the coagulation boiler and the overall temperature of the mass itself is kept constant, around 38° C.
This is that particular stage of the processing which has the greatest impact on the consistency of the finished product and on the processing yield. In this handmade processing cycle, maturation lasts 4/5 hours on average. Experience and technology have given the dairyman the exact measure of maturation within which this sort of paste needs to be spun with water at about 95°C.
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