Buffalo mozzarella
The buffalo mozzarella from Campania is
probably the most popular Italian dairy
product in the world. It owes its name
to the technique that was originally used
to cut the paste by hand: its roundish
shape can be also changed to form twists
and ovoline (similar to eggs) without
affecting its taste.
It is produced in the area of Caserta
and Salerno, around Naples and in Benevento.
Ancient documents show that monks used
to eat it already in the 12th century.
... versione italiana su
[olio
extra vergine d'oliva ].
Cheeses
The pecorino "con la lacrima"
of Atri is the finest expression of the
local cheese-making tradition. Other ripe
cheeses worthy of mention are pecorino
of Montone di Mosciano and the Scamorze
of Isola del Gran Sasso. Among fresh cheeses,
the unquestioned protagonist is Giuncata,
a sweet and delicate cheese made with
curdled milk coagulated in rush baskets.Marcetto
is limited to family consumption, since
its sale is prohibited by law.
It is made with ripe sheep's milk cheese
fermented with milk. In this way, the
larva of the "Piophila Casei",
more commonly known as "cheese fly",
can feed off and digest the cheese, changing
its consistency. The result is the formation
of a pink cream with a strong smell. After
processing in a blender, the cheese is
preserved in a jar to be eaten as a spread.
The decision to prohibit the sale of Marcetto
is because the larva has a hook that can
cause damage to the gastrointestinal tract.
... versione italiana su
[mozzarella].
