Ricotta di Bufala Campana

Ricotta di Bufala Campana is a fresh, unmatured dairy product made by heat-coagulation of buffalo milk whey, itself a by-product of mozzarella di bufala production. The specification requires whey from buffalos of the Italian Mediterranean breed reared in the designated zone and prohibits the use of acid whey. The product is porcelain white, rindless, and sold in truncated pyramid or truncated cone form.

About this designation

Registered as a PDO on 18 October 2006 under file number PDO-IT-0559 (eAmbrosia identifier EUGI00000013908), Ricotta di Bufala Campana is produced in Campania and parts of Lazio, Puglia, and Molise corresponding to the buffalo farming zone. The applicant body is the Consorzio per la tutela della Ricotta di Bufala Campana DOP. The sole permitted raw material is the 'first whey' (or 'sweet whey') drained when curds are broken during mozzarella di bufala production; its maximum titratable acidity is 3.5 °SH/50 ml. Acid whey is expressly excluded. Heat-treated or pasteurised buffalo milk from the production zone may be added up to a maximum of 6% of the quantity of first whey, and fresh buffalo milk cream up to a maximum of 5%. Salt may be added up to a maximum of 1 kg per 100 kg of first whey or mixture. The specification requires that at least half of the fodder fed to lactating buffalos originates from the production area. The product has a water content of less than 75%, a fat content of not less than 12% for the whole food, and a minimum fat content in dry substance of 45%. Lactic acid content must not exceed 0.3% and sodium content must not exceed 0.3%. At point of sale the product weighs a maximum of 2,000 g. Two commercial forms are permitted: 'fresca', with a maximum shelf-life of 7 days, and 'fresca omogeneizzata', heat-treated after whey drainage, with a maximum shelf-life of 21 days from the production date.

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

Distinctive facts

• Registered as a PDO on 18 October 2006 under file number PDO-IT-0559; eAmbrosia identifier EUGI00000013908.
• Only 'first whey' with a maximum titratable acidity of 3.5 °SH/50 ml may be used; acid whey is expressly prohibited.
• Fat content in dry substance must be a minimum of 45%; fat content for the whole food must be not less than 12%.
• The 'fresca omogeneizzata' variety has a maximum shelf-life of 21 days from production; the 'fresca' variety a maximum of 7 days.

Tasting notes

Fresh whey-cheese from buffalo milk (whey of Mozzarella di Bufala production). Bright white, soft delicate texture, fresh sweet-creamy flavor distinctly richer than cow ricotta, slight buffalo-milk character.

HoReCa use

Centerpiece of the Campanian dessert course with honey and candied fruit; used as a filling for cannelloni and ravioli, and in cassata and pastiera.

Packaging

• tub-250g
• tub-500g
• tub-1kg
• tub-bulk-2kg