Buffalo Ricotta

Ricotta di Bufala Campana is part of the history and tradition of Italian dairy industry, a symbol of our agriculture and the heritage of typicalness that the territories of the South of Italy know to express. It has been entered in the special register of Protected Designations of Origin by the European Commission with Reg. 634/2010 of 19 July 2010.

Ricotta di Bufala Campana DOP is a fresh and mature dairy product obtained by coagulating the whey proteins, raw material derived from the production of Bufala Campana Mozzarella, which gives it special structural characteristics of creaminess and softness, a porcelain white color, and distinctive sensory properties that can be described as a delicate fragrance of milk and sweetness.

In compliance with the Production Regulations, dairies must use only sweet whey from processing of Mozzarella di Bufala Campana, transforming it into ricotta within 24 hours of its extraction. It is permissible to add buffalo milk or buffalo milk whey cream during processing provided that it comes from the same production zone as that of the Mozzarella di Bufala Campana. Packaging in the production area is mandatory in order to ensure traceability and control and not to alter the quality of the product.

This product is packed in paper or in plastic containers, thermally welded. On the packaging, in addition to the naming logo, the Community graphic symbol and the information corresponding to the legal requirements, are labeled "fresh" or "fresh homogenised". For the latter, an additional heat treatment is expected to obtain a product with a higher preservation than the "fresh" product. The dairy form is the typical trunk-pyramidal or truncated cone, with a weight of up to 2 kg. In the case where the Ricotta di Bufala Campana is sold to be used as an ingredient of processed foodstuffs (stuffed pasta, sweets, etc.), packages of up to 40 kg can be accepted.