The production area of the Dop (Denomination of Protected Origin) Campania Cow Buffalo Mozzarella is now extended to southern Latium, in the province of Latina.

texts and photos by Massimiliano Rella

Cow buffaloes of the “Casabianca” dairy at Fondi

The “mozzatura”, “Casabianca” dairy at Fondi

Fondi

Casabianca, at Selvavetere, is one of the best dairies of the area, producing 300 thousand kg. of mozzarella every year.

Casabianca was founded in 1995 and just three years later, its treccia or braided mozzarella established a Guinness record for its length of 4,5 meters. Generally,  mozzarella is produced in different sizes, from  25 grams to about  800 grams or 1 kg. According to Dop specifications only cow buffalo milk is used. 40% of this milk is produced by 700 heads owned by Casabianca, the rest by a group of trusted local stockbreeders, located within 20 km. from the dairy.

A tank with “ovoline”, or small-sized mozzarella

Cow buffaloes are fed with local ogm-free hay and certified fodder. The different phases of mozzarella production must take place in a relatively short period of time. Within 16 hours from milking, milk is pasteurized, natural liquid rennet is injected, the resulting curd is broken and left to ferment for 4/5 hours. The final phase is the mozzatura, when  mozzarella is cut and shaped, either by hand or mechanically. Casabianca mozzarella is very good , with a characteristic taste of cow buffalo milk. High quality fresh ricotta cheese is also produced.

Address: via Santa Anastasia, km. 2, Fondi (Latina), tel 0771.556203 www.caseariacasabianca.it