Mozzarella di Bufala Campana

Mozzarella di Bufala Campana DOP is the world's most famous stretched-curd cheese, produced exclusively with fresh, whole buffalo milk. Its history dates back to the twelfth century, when monks at the San Lorenzo monastery in Capua began offering pilgrims a "mozza" of cheese.

Production still follows traditional methods today: the milk is coagulated, the curd matures in acidic whey, then it is stretched in boiling water and shaped by hand by the "casaro" (master cheesemaker). The outer skin is extremely thin, smooth, and porcelain-white in color; the inside releases a milky whey with a slightly tangy flavor.

The production area extends from the Piana del Sele across the provinces of Caserta, Napoli, Salerno, and Benevento. Over 50,000 tons are produced each year, making this cheese an undisputed symbol of Italian gastronomic excellence worldwide.