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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 Foggia, Puglia and in Venafro, Molise. 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, the United States, Australia, Mexico, Brazil, Canada, Japan, Venezuela, Argentina, the United Kingdom, near Macroom in Ireland, Spain, Colombia, Thailand, Israel, Egypt, India and South Africa, all using milk from their own herds of water buffaloes. Some scientists believe that Italy and Bulgaria have the best dairy water buffaloes.
Mozzarella di Bufala Campania
Buffalo mozzarella from Campania bears the "Mozzarella di Bufala Campana" trademark. In 1993, it was granted Denominazione di origine controllata (DOC) status, in 1996 the trademark received registry number 1107/96 and in 2008 the European Union granted Mozzarella di Bufala Campana Protected Geographical Status and PDO indicator. The Consorzio per la Tutela del Formaggio di Bufala Campana (in English, "The Consortium for the Protection of the Buffalo Cheese of Campania") is an organization of approximately 200 producers, that, under Italian law, is responsible for the "protection, surveillance, promotion and marketing" of Mozzarella di Bufala Campana. Among the many other Italian cheeses that have PDO status are Gorgonzola, Parmigiano-Reggiano and Asiago cheese (see also List of Italian PDO cheeses)
History in Italy
The history of water buffalo in Italy is not settled.
One theory is that Asian water buffalo were brought to Italy by Goths during the migrations of the early medieval period. However, according to the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana, the "most likely hypothesis" is that they were introduced by Normans from Sicily in 1000, and that Arabs had introduced them into Sicily. The Consorzio per la Tutela also refers to fossil evidence (the prehistoric European Water Buffalo, Bubalus murrensis) suggesting that water buffalo may have originated in Italy. A fourth theory is that water buffalo were brought from Mesopotamia into the Near East by Arabs and then introduced into Europe by pilgrims and returning crusaders.
"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."
References to cheese products made from water buffalo milk appeared for the first time at the beginning of the twelfth century. 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.
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.
"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.".
- 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).
The digestive system of water buffaloes permits them to turn low grade vegetation into rich milk which, due to its higher percentage of solids, provides higher levels of protein, fat and minerals than cow milk.
Contents for 100 g buffalo milk:
- proteins 3.72–4.2%1
- fat 7.5%1
- vitamin A mg 0.15
- vitamin B mg 0.003
- vitamin B1 mg 0.3
- calcium mg 1691
- phosphorus mg 380
- sodium mg 0.4
- iron mg 0.7
- energy content 270 Kcal/100 g
Generally, buffalo mozzarella is enjoyed with pasta, calzone, vegetable, salad (for example, insalata Caprese), on pizza (a low moisture content buffalo mozzarella is preferred), on grilled bread, or by itself accompanied by olive oil. 
- Mozzarella di Bufala Campana DOP, Consorzio di Tutela (2008). "The Product: Production Zone".
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- Mozzarella di Bufala Campana DOP, Consorzio di Tutela (2008). "The Consortium: History of The Organization". "The Mozzarella di Bufala Campana DOP trademark (Protected Name of Origin) was registered with the European Community Regulation no. 1107 of 1996, three years after it was given the D.O.C. mark (D.P.C.M. of 10/05/1993)."
- European Commission (2008-02-05). "Commission Regulation (EC) No 103/2008 of 4 February 2008 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications — Mozzarella di Bufala Campana (PDO)". Official Journal of the European Union L 31: 31. Retrieved 2008-10-23.
- Mozzarella di Bufala Campana DOP, Consorzio di Tutela (2008). "The Consortium: History of The Organization". "The Consortium is the only organization recognized by the Italian Ministry of Agricultural and Forestry Policies (MIPAF) for the protection, surveillance, promotion and marketing of Mozzarella di Bufala Campana."
- "Mozzarella di Bufala". Forno Bravo Cooking. Forno Bravo, LLC. Retrieved 2008-10-16. "It all starts with the Asian Buffalo, brought to Italy by the Goths, as they migrated southwest during the waning years of the Roman empire."
- Mozzarella di Bufala Campagna DOP, Consorzio di Tutela (2008). "History". "There are many theories on their Italian beginnings: the most likely hypothesis is that the Norman kings, around the year 1000, brought them into southern Italy from Sicily, where they had been introduced by the Arabs."
- Mozzarella di Bufala Campagna DOP, Consorzio di Tutela (2008). "History". "However, others believe that the buffalo originated in Italy, a theory that is based on fossils found in the Roman countryside, as well as from results of recent studies that appear to demonstrate that Italian buffalos have a different phylogeny than Indian buffalos."
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- Mozzarella di Bufala Campana (Italian) - History and detailed technical process definition
- Mozzarella di Bufala Campana (trade association)
- History and photos
- Video: Water Buffalo of Campania Italy
- buffalo mozzarella