Fattorie Garofalo

The Mozzarella di Bufala Campana d.o.p. is a table cheese made of a tender spinned paste deriving from the only buffalo milk, as contemplated in the DPR 28/9/1979 that prescribes the exclusive use of buffalo milk.

For this reason Fattorie Garofalo does not make use of cow milk. Only the products with the description "Mozzarella di bufala campana", the european brand of protected origin denomination and the brand of the consorzio di tutela del marchio are the true original mozzarella, as on the packagings of Fattorie Garofalo.

Its characteristics make it unique.

The typical colour of the Buffalo Mozzarella is porcelain white, like a pearl. Its surface is smooth and lightfull, with a very slight surface, smaller than 1 millimetre, containing the internal paste. In the Mozzarella of high quality the film separates from the paste in a clear way. It must not be totally separated from the rest of the product because the mozzarella is all commestible.

The structure of Mozzarella is usually like a globe, with slight, overlapped layers that disapper toward the internal part. The surface shows the cutting point from the spinned paste from which every mozzarella derives.
The spinning tecnique used makes the difference so far the internal solodity concerns. The compactness of the different layers is different for each cheese factory. A good buffalo mozzarella, like the ones produced by Fattorie Garofalo, shows whey drops when cut. They look like milk and have a smell of fermented milk. The separation of the external film is clear.

The elasticity and the hardness of the paste indicate its freshness. During the first twelve hours after production the mozzarella is slighty elastic and then becomes more unified. One can see its elasticity from the its persistence and through a test, typical when trying mozzarella: put a morsel between you tongue and your palate. Press it with your tongue. The longer it dissolves, higher is its elasticità.

So far aroma and smell concern one has to look for freshness, that is each element connected to the smell and taste of milk and to its coaugulation, recognizing the strong intensities connected to the buffalo milk, bitter and creamy.