Torre Lupara dairy farm in Campania, Italy, is one of the largest producers of buffalo mozzarella in the world. The skills required to collect the milk, operate the factory machines and use the hands-on knowledge of several generations have been passed down from the Iemma family, who constantly care about how this particular cheese is viewed DOP Buffalo mozzarella.
A cheese that counts as DOP belongs to its own category, as DOP stands for “Denominazione di Origine Protetta” or protected designation of origin. to Walks of Italy. To ensure that this cheese counts as DOP buffalo mozzarella, “the buffalo can only live in this special part of the world, namely in Campania,” says Manuela Vigliotta, communications manager at Torre Lupara. Therefore, the DOP classification means that it is an authentic Italian product that can only be obtained – as the herd of buffalo that is used for milking both live on the farm in the designated area of Campania, and also with vegetables, corn and hay fed are all grown on site to ensure full traceability.
Vigliotta goes on to explain how the farm can get eight liters of milk per buffalo per day from the herd and that buffalo milk has about eight percent fat while cow’s milk has about three percent. Because buffalo milk is so rich, the farm can produce one kilo of buffalo mozzarella for every four liters of milk. One kilo of cow’s milk mozzarella would take eight to twelve liters of milk.
Watch the video to see the processes, machines, and skills needed by the Torre Lupara dairy farm workers to produce 11,000 pounds of Buffalo Mozzarella every day that is shipped to grocery stores, markets, and restaurants around the world.