{"id":33084,"date":"2022-03-14T23:58:00","date_gmt":"2022-03-14T22:58:00","guid":{"rendered":"https:\/\/cucineditalia.com\/ancient-wisdom-and-an-alchemy-of-flavors\/"},"modified":"2022-06-28T13:14:52","modified_gmt":"2022-06-28T13:14:52","slug":"mozzarella-di-bufala-wisdom-alchemy-flavors","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/mozzarella-di-bufala-wisdom-alchemy-flavors\/","title":{"rendered":"Ancient Wisdom and an Alchemy of Flavors"},"content":{"rendered":"

Soft, white, delicate, and creamy. It\u2019s a bit of heaven on the tongue. This is the beloved Italian Mozzarella di Bufala, and we\u2019re here to discover the secrets of its making.<\/p>\n

Mozzarella di Bufala has a long tradition dating back<\/strong>, according to some sources, to the 12th-13th centuries, to the monks of the monastery of San Lorenzo in Capua<\/strong>, who produced ‘mozza<\/strong>‘ or ‘provatura<\/strong>.\u2019 However, it was not until 1570<\/strong> that the term ‘mozzarella<\/strong>‘ appeared in a text by Bartolomeo Scappi<\/strong>, a cook at the papal court.<\/p>\n\n\n

The making of Mozzarella Campana has remained unchanged over time. Of course, innovative technological processes have made it more efficient by streamlining certain steps, such as moulding, but the process retains a type of work that is still artisanal which, combined with the special rich milk, is the basis of a masterpiece.<\/p>\n\n\n

The processing of Mozzarella<\/a> di Bufala Campana DOP is a “magic.” A liquid mass that becomes solid, thanks to the skilful use of the ‘menacaso<\/strong>,\u2019 a wooden stick, and the action of boiling water, around 90\u00b0 C, which is added to the curd in the ‘cumpecina<\/strong>,\u2019 a large vat traditionally made of wood.<\/p>\n

But real magic Halle a during spinning – the process of “creating” the Buffalo Mozzarella<\/strong>. To see it happen is truly fascinating. It is precise chemistry turned to beautiful poetry.<\/p>\n

The true start of a mozzarella begins when the milk arrives at the dairy, to be transformed into mozzarella. Its processing must begin within 60 hours of milking and follow the strict regulations of the PDO.<\/strong><\/p>\n\n\n

Follow all the stages of the making of mozzarella.<\/p>\n\n\n\n

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The Curd<\/strong><\/h2><\/h2>\n\n\n

After a few minutes when the milk has congealed from the rennet, the lumps of curd are broken with a tool called a “spino<\/strong>” that reduces them to a size of a little more than a walnut. From this point onwards, the solid and liquid phases of the milk are separated, which is known as syneresis<\/strong>.<\/p>\n

The liquid phase, removed by sampling, is called ‘sweet whey,\u2019 from which PDO buffalo ricotta is made<\/strong>, while the solid phase is called curd.<\/strong> The latter is left to acidify under whey until it is defined as “mature” and ready for spinning by the cheesemaker, through the spinning test.<\/p>\n

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