Consorzio di Tutela
Conference on Buffalo Mozzarella and Milk Products
The Consorzio di Tutela of Mozzarella di Bufala Campana DOP
Established in 1981, it has made the attainment and registration of the denomination of origin possible.
It represents the only body recognized by the Department for Agricultural Food and Forestry Policies for the safeguard, control, valorization and promotion of Mozzarella di Bufala Campana DOP.
An Interesting Fact
The word ‘mozzarella’ derives from the verb ‘mozzare’ [to cut off], which consists in manually cutting off the stringy curd with the thumb and forefinger.
This is the only mozzarella on the market to have obtained the European DOP recognition. The production regulations require the exclusive use of fresh, full fat buffalo milk from the farms in the DOP area. Around 4 liters of buffalo milk are required to make 1 kg of Mozzarella di Bufala Campana.
It is particularly nutritious at 288 kcal/100 g., with the presence of 17 g. of protein, 24 g. of fat, above all unsaturated fatty acids and short chain fatty acids that can be easily transported in the blood rather than kept in adipose deposits; cholesterol is no greater than 50/60 mg., less than meat and eggs and far below the maximum limits of the World Health Organization = 300mg/day. There is very little lactose, less than 0.4 g.
How to recognize it
Only if the product is packaged with the brand marks of the Consorzio di Tutela, of the DOP and the wording ‘Mozzarella di Bufala Campana’, as well as those required by legislation.
On the table
By checking its porcelain white color, its smooth surface, its initial elastic consistency which then becomes melting, while when cut there is an emission of whitish serum with the perfume of milk fermentation and a taste that is distinctive but delicate
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The first International Conference on
Buffalo Mozzarella and Milk Products (BMMP)
will be held in Naples on Sept. 24th and 25th, 2024.