Mozzarella di bufala campana is one of Campania's most beloved dairy products and can never be missing from restaurant menus and any self-respecting table. It can be enjoyed on its own or to compose a caprese or on pizza.

Soft in texture and rich in milk, this soft cheese at pasta filata is mainly made in the provinces of Caserta and Salerno. However, production is also widespread in the metropolitan area of Naples, southern Lazio, upper Apulia and the province of Isernia in Molise.

Often referred to as the queen of the mediterranean cuisine, was awarded the Protected Designation of Origin (PDO) in 1996. Besides being sold in Italy, it is one of the workhorses of foreign exports, especially to France. A 9% increase in turnover was recorded in 2022 compared to 2021.

The main production areas in Campania are:

• The province of Caserta: Mondragone, Aversa, Cancello ed Arnone, Casal di Principe, Calvi Risorta, Carinola, Gricignano d'Aversa, Cellole, Castelvolturno, Lusciano, Grazzanise, Sessa Aurunca, Teverola, Villa Literno, Pignataro Maggiore, Casapesenna;
• The province of Salerno: Battipaglia, Bellizzi, Campagna, Capaccio Paestum, Eboli, Nocera Inferiore e Superiore, Sarno, Roccapiemonte, Pontecagnano.

PDO Mark and Consortium

Mozzarella di bufala campana is an excellence of the region, attested by the renowned PDO mark. Regardless of personal taste and the types on sale, when buying this cheese one cannot ignore the presence on the package of the DOP stamp attesting to its quality.

The PDO designation ensures that the product has been made only from buffalo milk from Campania and that all of the Consortium's directions have been followed. In fact, since 1981 the Consortium for the Protection of Mozzarella di Bufala Campana PDO promotes buffalo mozzarella in Italy and around the world. It is the only body recognized by the Ministry of Agriculture, Food and Forestry for the protection and promotion of this cheese.

Thanks to the PDO mark, organoleptic and commodity properties are officially recognized. For example, buffalo mozzarella is prepared in various different shapes, including ciliegine, perline, ovoline and bocconcini, which must weigh between 10 and 800 grams (the Aversana mozzarella) to be defined as PDO. 

In contrast, for the braid form, the specification calls for braids and knots. Braids in particular also reach a weight of 3 kg. All types can then be made in a smoked version, not to be confused, however, with provola.

Mozzarella di bufala casertana vs mozzarella di bufala salernitana

In terms of buffalo mozzarella production, there are two main varieties, the Caserta and Salerno varieties. In the province of Salerno, most of the dairies are concentrated in the Sele Plain, that is, in the area between Battipaglia, Paestum, and Eboli, while in the province of Caserta they are distributed along the Domiziana, between Castelvolturno and Mondragone, and in many other municipalities in the hinterland.

At first glance the two varieties appear identical, but they differ in some minor nuances. The first most obvious difference is that Caserta mozzarella is tastier than Salerno mozzarella because of the different level of brine. In Salerno mozzarella, the percentage of salt is at most 3%, while in Caserta the concentration is around 5%.

In addition, Caserta buffalo mozzarella is firmer and retains its barn aromas, with a slightly wilder flavor. In contrast, the product from the Salerno areas is more delicate, almost bland and with a softer, creamier texture. In spite of such minor differences, however, it is clear that in both cases this is a cheese of excellent quality. Determining a preference will simply be each person's personal taste.