Mozzarella di Bufala Production
The Water Buffaloes are milked twice a day, and the milk is stored at the farm until the late afternoon. Then it is pumped into a tanker and taken to the production facility, where the next day’s buffalo mozzarella is made first thing in the morning. This producer makes mozzarella from unpasteurized milk, which is made fresh and eaten every day. By law, all the unused cheese is thrown away each day.
Pasteurized Mozzarella di Bufala from Campania is sold throughout Italy and has a shelf-life of 5-6 days.
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