Mozzarella
Mozzarella di Bufala Campana PDO
Mozzarella di Bufala Campana PDO, from Campania. Juicy, sweet and with a flavour that lingers.
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White and glossy, as if it had just come out of the water. Cut into it and the whey runs onto the plate; inside, the curd opens into juicy strands. The first bite is fresh and sweet, and the flavour goes on long after.
Buffalo milk, and you taste it from the first bite
Buffalo milk is richer than cow’s, and that comes through in the mouth: a silkier texture, a longer flavour, more present. It is the difference between going with a dish and being the dish.
Campana PDO
It is made in Campania and the authorised areas of southern Italy, under the Protected Designation of Origin Mozzarella di Bufala Campana. The seal is not decoration: it sets where the milk comes from, how it is worked and who may call it that.
What makes it special
- Intense, lasting flavour: sweet and milky, with just the right salt.
- Juicy texture: the curd opens into strands and releases its whey when you cut it, as it should.
- Protected Designation of Origin: made to the PDO rules, not “in the style of”.
On our Instagram we post recipes and ideas for making the most of it.
How to enjoy it
- Suggested pairing: a white from Campania, a Falanghina or a Greco di Tufo.
- On its own: at room temperature, with extra virgin olive oil and salt flakes.
- In a caprese: with ripe tomato and basil, and nothing else.
- On pizza: added as it comes out of the oven, so it does not lose its water.
- On a board: with cured meats and rustic bread.
Frequently asked questions
Does it contain lactose?
Yes. It is a dairy product and naturally contains lactose. If you are looking for an option without it, we have the High Protein Mozzarella, which is made lactose-free.
What does PDO mean here?
Protected Designation of Origin. It sets where the milk comes from, how the cheese is made and who may call it Mozzarella di Bufala Campana. Without that seal, it is a different cheese.
How is it different from cow mozzarella?
Buffalo milk is richer, and you taste it: a silkier texture and a longer, more present flavour.
How should it be stored?
Refrigerated between 0 °C and 8 °C, in its own liquid. Take it out 20 to 30 minutes before serving.
Where is it made?
In Campania and the other authorised areas of southern Italy, under the PDO rules.