Mozzarella di Bufalo Many wine enthusiasts are aware of the stiff designations that wine regions around the world use to highlight the wines produced in their particular location. Italy is a great example of these regulations. Italy’s wine designations include: I.G.T., D.O.C., and D.O.C.G. These designations indicate where the grapes are grown. This is a guarantee of growing area and production methods and while some believe this means quality that is not necessarily the case. Tourists to Campania, Italy will most certainly discover Mozzarella di Bufala Campana DOP. This fresh mozzarella cheese is produced from the milk of domesticated water buffalo raised in particular regions of Italy. Regions include Campania, Molise, Apulia and Lazio.
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Tips for Serving Mozzarella di Bufalo Mozzarella di Bufalo is best the day it is purchased. While this causes a problem for those who do not live in Italy’s beautiful regions, it should not stop anyone from enjoying the cheese. The fresh mozzarella if not used immediately should be kept in a cool place in its own liquid. If storing in a refrigerator, remove the mozzarella so that it can reach room temperature before serving. How Consumers Can Identify Mozzarella di Bufalo D.O.P in the Market Several tips to finding Mozzarella di Bufalo D.O.P. include: checking to see that the cheese package has been sealed, if packaged in a bag with a knot, a seal must be placed below the knot. Look for the logo, dairy’s authorization number and other legal information. Ricotta Cheese While in Campania we had plenty of Mozzarella di Bufalo. After making the mozzarella, the whey is used to make Ricotta cheese. The Mozzarella di Bufalo and Ricotta are often served together. There were daily opportunities to taste these cheeses while in Campania.
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