Mozzarella di Bufala Campana

A fresh pasta filata cheese produced exclusively from whole, fresh milk of the Italian Mediterranean buffalo breed, within a delimited area spanning provinces in Campania, Lazio, Apulia, and Molise. Registered as a PDO under file number PDO-IT-0014, it is distinguished from generic mozzarella by its mandatory buffalo-milk base and geographically defined production zone.

About this designation

Mozzarella di Bufala Campana holds PDO status registered on 21 June 1996 under file number PDO-IT-0014, with eAmbrosia identifier EUGI00000012996. The designation is managed by the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana and monitored by CSQA S.r.l. Certificazioni, based in Thiene. The specification requires production exclusively from whole, fresh milk of the Italian Mediterranean buffalo breed, reared within the delimited area. The milk must be processed within 60 hours of the first milking. Acidification of the milk and curd is achieved by adding natural whey inoculum taken from earlier processing of buffalo milk in the same holding or in neighbouring holdings within the production area. Heating takes place at temperatures between 33 °C and 39 °C, and coagulation is obtained using natural calf's rennet. Packaging must be carried out in the same establishment as production, and the product must be kept in an acidified, possibly salted protective liquid until consumption. Permitted shapes include rounded, bite-size, plaited, pearl, cherry, knot, and oval forms. Weight ranges from 10 to 800 grams depending on shape; plait-shaped cheeses may weigh up to 3 kg. The minimum fat content on dry matter is 52 % and maximum moisture content is 65 %. The minimum fat content of the raw milk is 7.2 % and protein content is 4.2 %. Packaging must bear the PDO logo, which displays a red sun with radiating rays, a black silhouette of a buffalo head in profile, and the wording 'Mozzarella di Bufala' in white against a green background, with the word 'Campana' in green below, together with a number allocated by the cooperative. No geographical description other than 'Campana' may be used in the name or presentation of the product.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-IT-0014; eAmbrosia identifier EUGI00000012996.
• The specification permits only whole, fresh milk of the Italian Mediterranean buffalo breed; no other milk source is allowed.
• Milk must be processed into Mozzarella di Bufala Campana within 60 hours of the first milking.
• Packaging must be carried out in the same establishment as production, and no geographical adjective other than 'Campana' may appear on the label.

Tasting notes

Campanian fresh buffalo-milk pasta filata cheese. Bright porcelain-white exterior, lush milky-cream interior, fresh sweet-tangy buffalo-milk flavor (richer and more complex than cow mozzarella), spongy elastic texture that releases milk when cut. Best within 24-48 hours of production.

HoReCa use

Centerpiece of Caprese salad; used on pizza Margherita; sliced on antipasto boards; paired with prosciutto and figs.

Packaging

• single-ball-100g
• single-ball-125g
• single-ball-200g
• single-ball-250g
• single-ball-500g
• twin-pack-250g
• bulk-tray-3kg
• mini-bocconcini-150g
• treccia-braid-200g