(214) 618 1991

Trattorial al Giardino

Archives: March 2014

Insalata Caprese and Buffalo Mozzarella

Posted on

Insalata Caprese and Buffalo Mozzarella

caprese
Insalata Caprese is a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter)

But what makes Giardino’s Caprese so good is the authentic imported Italian Mozzarella di Buffala.

You may have heard of it before, but do you really know why is it called like that?

“Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella made from the milk of the domestic water buffalo.
buffalo mozzarella

Areas of production

In Italy, the cheese is produced in almost all nation using Italian buffalo‘s milk and type with official name by Government Mozzarella di Bufala Campana DOP is produced in areas ranging from Rome in Lazio to Paestum near Salerno in Campania, and there are production areas in province of FoggiaPuglia and inVenafroMolise.[1] Buffalo mozzarella is a €300m ($430m) a year industry in Italy, which produces around 33,000 tonnes of it every year, with 16 percent sold abroad (mostly in the European Union). France and Germany are the main importers, but sales to Japan and Russia are expanding. 

Apart from Italy, its birthplace, buffalo mozzarella is manufactured in many locations around the world. There are producers in Switzerland,[3] the United States,[4][5][6][7] Australia,[8]Mexico, Brazil, Canada, Japan, Venezuela, Argentina, the United Kingdom, near Macroom in Ireland, Spain, Colombia,[9] Thailand,[10] Israel, Egypt,[11] India[12] and South Africa,[13]all using milk from their own herds of water buffaloes. Some scientists believe that Italy and Bulgaria have the best dairy water buffaloes.[14]“In ancient times, the buffalo was a familiar sight in the countryside, since it was widely used as a draught animal in ploughing compact and watery terrains, both because of its strength and the size of its hooves, which do not sink too deeply into moist soils.”[citation needed]References to cheese products made from water buffalo milk appeared for the first time at the beginning of the twelfth century.[citation needed] Buffalo mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had been produced only in small quantities.[22]Production in and around Naples was briefly interrupted during World War II, when retreating German troops slaughtered the area’s water buffalo herds, yet commenced a few years after the armistice was signed.[23][24][25][26]
 

Production stages[edit]

“The richness of buffalo milk makes it highly suitable for processing. To produce 1 kg of cheese, a cheese maker requires 8 kg of cow milk but only 5 kg of buffalo milk. Producing 1 kg of butter requires 14 kg of cow milk but only 10 kg of buffalo milk. Because of these high yields, processors appreciate the value of buffalo milk.”.[11]The steps required to produce buffalo mozzarella are the following:[27][28]

  • Milk storage (raw buffalo milk stored in big steel containers).
  • Milk heating (thermic treatment to the liquid, then poured into a cream separator).
  • Curdling (by introduction of natural whey).
  • Curd maturation (the curd lies in tubs to reduce the acidifying processes and reach a pH value of about 4.95).
  • Spinning (hot water is poured on the curd to soften it, obtaining pasta filata).
  • Shaping (with special rotating shaper machines).
  • Cooling (by immersion in cold water).
  • Pickling (by immersion in pickling tubs containing the original whey).
  • Packaging (in special films cut as bags or in small basins and plastic).

Extracted from  Wikipedia, the free encyclopedia.