There are some simple rules to follow to make a perfect buffalo mozzarella.

Rules followed to the letter by the La Vecchia family that, for this reason, stands out for years in the production of this precious stringy pasta product.


When milk, once arriving to the dairy, is ready to enter the process of “caseificazione”.  In the tank, it is brought to a temperature between 33 and 39° C; the whey from the processing of the day before, named “cizza”, is added to it together with natural rennet. This process is called natural leavening.

Once coagulated and acidified we proceed with the breaking of the casein lumps with the “spino” , a simple and ancient tool used by the cheese-maker to break the curd. At this stage of the work there is the separation between the solid part, the curd, and the liquid part of the milk, also called “sweet whey” from which the delicious buffalo milk ricotta will be made.

The curd is left to acidify under the whey until it is ripe or ready for the “filatura”: the stretching phase of the process. At this point only the hands of a skilled dairyman are able to stir the boiling water with the chopped curd in the tub to melt it, lift it, stretch it evenly without breaking it and to proceed with the actual stretching process.

Now it can be shaped into the 10-gram mozzarellas: bead, cherry, morsel; up to three kilograms: braids and knots included. The different shapes and weights can be obtained manually by the cheese maker himself, by his collaborators or with the help of machines. The “Mozzarella di Bufala Campana” is then placed in large tanks containing cold water, to ensure firming, and saline solution, to give the right degree of flavour.