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Cheese made exclusively from whole buffalo milk with a spun texture,
uncooked, round in shape or of a shape Typical to the area of
production: bite-size pieces, plait-shaped, pearl, cherry or knot-shaped.
Produced in the entire area of the provinces of Caserta and Salerno and
neighbouring communes of the provinces of Benevento, Naples, Latina,
Frosinone and Rome, a single geographical area.
Mediterranean buffalo have been reared since Roman times and the tradition
has been continued particularly in the geographical area defined under.
Point c). The milk, obtained from the buffalo in the area referred to
has, since ancient times, been used to make a cheese called mozzarella,
because of the way in which it is made which involves cutting up the
spun curd. Given the antiquity of the cheese, the name was originally
recognized with the D.P.R. of 28.9.1979, which was followed by the
D.P.C.M. of 10.5.1993, introducing new regulations on production and product-naming.
After the milk has been coagulated, the curds then undergo a spinning
process in hot water and are then modelled into the traditional shapes.
The natural factors are connected both with the characteristics of the
territory defined, which tend to be humid, and with the particular
climatic conditions which are favourable for buffalo rearing. As for the
human factors, the cheese is traditionally consumed by the local
population using a long established processing technique.
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