The best buffalo mozzarella with the best buffalo milk

Buffalo Mozzarellas

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Ricotta

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Savour the best buffalo mozzarella produced in Paestum: Dea Luna welcomes you to the Olympus of taste

Mozzarella di bufala from Caseificio Dea Luna is the result of craftsmanship and innovation: we have always carefully observed the most ancient local dairy tradition while adopting avant-garde techniques. Dea Luna’s buffalo mozzarella is ready to triumph on your tables, cloaking your senses with unmistakable aromas and flavours. Dea Luna produces buffalo mozzarella with only whole, fresh milk from the best buffaloes of the Italian Mediterranean breed. Through modern milking machinery and the most correct buffalo feeding.

The making of buffalo mozzarella in Campania

Dea Luna buffalo mozzarella is produced and packaged manually through a process of acidification of the milk at room temperature by the addition of calf rennet. This process brings the mixture to coagulation in about thirty minutes at a temperature of 34- 36° C. The curd is then “broken” until walnut-sized granules are obtained. These are then ripened by leaving them in the whey for several hours and then cut into thin slices or ground and left to purge and ripen for another 30 minutes before being spun. This last process is very delicate because the slices (or mince) are placed in a container and melted by adding boiling water. At this point, the melted paste is lifted and stretched until a homogenous and shiny dough with a stringy consistency is obtained. The cheesemaker then makes the most diverse shapes, which can be morsels, cherries, knots or plaits. After shaping, these products are poured into water for a few minutes before being transferred to special vats for salting.

How to taste buffalo mozzarella

Like all good and beautiful handmade things, you need to know how to eat it and above all how to preserve it.
Dea Luna, was born in the Paestum Plain and, according to our cheese-making tradition, the salting of mozzarella takes place by osmosis so, to give it a more salty taste, it is advisable to eat it a few hours after production, paying attention to the fact that the larger the size, the longer it has to sit in its brine. Finally, in order to better appreciate its aroma and organoleptic characteristics, it should be eaten at a temperature of around 16 degrees, by heating or cooling it by immersing it, in its packaging, in a basin filled with water, hot or cold, depending on the season.
Like all products approved by “Casadalessio”, Mozzarella Dea Luna is selected and strictly controlled in order to offer the consumer a high quality product.