Mozzarella di Bufala Campana PDO Ciuffo 2×125 g (Case 12 pcs, 3 kg) — Giffoniello

What is Giffoniello Mozzarella di Bufala Campana PDO 2×125 g

Mozzarella di Bufala Campana PDO is the fresh pasta filata cheese made from buffalo milk, protected by the Protected Designation of Origin. This is the Giffoniello-branded version in the ciuffo shape: two 125 g mozzarellas in a clear bag with their preserving liquid, closed at the top by a clip and a dark green band with the words «Metodo Tradizionale». The drained weight is 250 g, the net quantity with the liquid 500 g. On the yellow bag you find the red and yellow PDO seal, the seal of the Consorzio di Tutela with the reference to Regulation EC 1107/96 and the words «Prodotto italiano». Each 125 g mozzarella is one portion: porcelain-white, glossy, with the small knot on top that gives the shape its name.

Giffoniello: Campanian cheesemaking tradition

Giffoniello S.r.l. is a Campanian dairy with its plant in Battipaglia, in the province of Salerno, in the Piana del Sele, one of the historic buffalo areas. The company says it joins a cheesemaking tradition rooted in a family story with the production power of a modern company. Since 1985 it has been taking its dairy products from the heart of Campania to the world, and every day it selects cow's and buffalo milk from a network of local farmers and large suppliers who follow quality and sustainability protocols. Quality, respect and innovation are the values it puts first; the plant holds IFS Food and BRCGS Food Safety certifications. On the bag, under the logo, is the house motto: «Dal 1985 – Tradizione casearia campana», since 1985, Campanian cheesemaking tradition.

How it is made

There are three ingredients and they are on the label: pasteurised buffalo milk, salt and rennet. The milk is curdled; the curd is then stretched in hot water, worked and pulled until it becomes a smooth, glossy, elastic paste. Then the paste is «mozzata», cut off into 125 g pieces, and each piece is closed with a small twist of paste on top, the ciuffo. The mozzarellas then go into the preserving liquid and are packed in a bag, which keeps them soft and moist until opened. The fat content is at least 52% in dry matter, as stated on the label. When cut, buffalo mozzarella releases its white milk and shows the layered structure typical of pasta filata, with a full, slightly tangy taste.

In the kitchen and in the pizzeria

Buffalo mozzarella is at its best raw and not too cold: take it out of the fridge a little before service and leave it in its liquid until the last moment. The classic is caprese, with ripe tomato, basil, a drizzle of extra virgin olive oil and a pinch of salt. It works very well in starters with prosciutto crudo and cured meats, in salads, on bruschetta and with grilled vegetables. In the pizzeria it goes on the pizza straight out of the oven, in pieces or cut in half, so that it keeps its milk and softness; on a margherita or a white pizza it becomes the main topping. In the kitchen it is also used in pasta, added raw at the end.

Why choose it for a restaurant

The 125 g size is one portion: one mozzarella for a caprese or a starter, so the cost of every dish is easy to calculate. With two pieces per bag you open a small pack that is used up quickly during service, without leaving open mozzarella in the fridge. The PDO designation, with the seals on the bag, is a guarantee you can write on the menu and explain to the guest. The recipe is short and clear, buffalo milk, salt and rennet, so you can answer straight away when someone asks about ingredients and allergens: the only one is milk. And buffalo mozzarella, served whole and opened at the table, is one of the most recognisable Italian dishes.

Format, storage and delivery

At LAPA, Giffoniello Mozzarella di Bufala Campana PDO comes in a bag with 2 mozzarellas of 125 g, for 250 g drained weight and 500 g net quantity; the bags arrive in a polystyrene box of 12. Store it in the fridge at max. +7 °C, in its liquid, and use it by the date printed on the bag. With our own refrigerated vans we deliver to restaurants, pizzerias and delis in the cantons of ZH, AG, BS, BL, SO, LU, ZG, SZ, SG, TG, SH and GL, as well as Bern and nearby areas: order every day, Monday to Saturday, until 05:00 in the morning and the goods arrive the same day. Fresh, frozen and dry goods travel in a single delivery, with no minimum order, not even for one case. To regions without a delivery round, such as Romandy, Ticino, Graubünden and Valais, we ship with Galliker at controlled temperature in 2-3 working days.