Mozzarella di Bufala Campana PDO: the answer in brief
This is an authentic Mozzarella di Bufala Campana PDO in the classic 250 g ciuffo (tuft) format, made by the Giffoniello dairy in Battipaglia (Salerno, Campania) since 1985. It is produced only from Italian Mediterranean buffalo milk, with natural whey starter and hand-stretching in boiling water, under the PDO specification. Porcelain-white pasta filata, very thin skin, milky aroma and a slightly tangy, full flavour. Net weight 250 g, store at +4/+7 °C, 18-25 day commercial life.
What buffalo mozzarella is and where it comes from
Mozzarella di Bufala Campana is a fresh stretched-curd (pasta filata) cheese. It appears in the monastic records of the Sele and Volturno plains as early as the 12th century, and the verb mozzare, the gesture of pinching off each piece from the curd, was documented by Bartolomeo Scappi in 1570. Mediterranean Italian buffaloes adapted to the Campanian wetlands, which is why only Campania, southern Lazio and small parts of Puglia and Molise hold the PDO right. Giffoniello works in Battipaglia, in the province of Salerno, one of the historic heartlands of genuine PDO buffalo mozzarella.
The producer: Caseificio Giffoniello
Founded in 1985, Caseificio Giffoniello has been bringing the dairy excellence of Campania to the world for nearly four decades. Based in Battipaglia (Salerno), the dairy follows the traditional Campanian cheesemaking method: only Mediterranean Italian buffalo milk, natural whey fermentation and stretching in boiling water, with no preservatives, thickeners or milk powder, as required by the PDO discipline. The GIFF brand is recognised by food-service operators for consistent quality across its fresh mozzarella, fiordilatte, ricotta and ciliegine lines.
Sensory profile
The ciuffo has the typical knotted tuft shape, porcelain-white colour and a glossy, smooth surface with a very thin skin that yields a few drops of milky liquid when cut. The texture is elastic and juicy, the aroma reminiscent of fresh lactic ferments, the taste delicate yet full with the characteristic slightly sour note of true buffalo milk. A reliable quality cue: when sliced, fresh buffalo mozzarella releases its governing liquid, a sign Gennaro Esposito of Torre del Saracino describes as the milk that must burst in the mouth.
Technical specifications
Single 250 g ciuffo packed in a clip-sealed bag with its own governing liquid. Nutritional values per 100 g: 247 kcal (1024 kJ), 21 g fat (of which 14 g saturated), 0.5 g carbohydrate (of which 0.5 g sugars), 14 g protein, 0.60 g salt. Allergens: milk. Store at +4/+7 °C in the governing liquid; commercial life 18-25 days from production; once opened, consume within 48 hours. Never freeze, as freezing breaks the structure. EAN 8023074002352, HS customs code 0406.10, country of origin Italy.
Professional uses in the kitchen
Serve the ciuffo at 16-18 °C, never cold from the fridge, otherwise it loses its aromatic profile. For caprese, use 100-125 g per starter portion with ripe tomato, basil and extra virgin olive oil. For gourmet Margherita pizza, add it after baking rather than into the oven above 280 °C, where PDO buffalo mozzarella releases too much whey and wets the base. It shines on signature antipasti and boards with San Daniele cured ham, in mozzarella in carrozza, and alongside confit datterino tomatoes and a basil reduction. Cut with a serrated blade or tear by hand, never with a smooth blade.
Pairings
Buffalo mozzarella loves Pachino or datterino tomatoes, Cilento extra virgin olive oil, fresh basil, San Daniele cured ham, melon and figs, and a Modena PGI balsamic reduction. On the pizza bench it dialogues with San Marzano peeled tomatoes and 00 flour for a Neapolitan base finished with the mozzarella added at the end. LAPA stocks all of these complementary products for a complete order.
Delivery and logistics
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Montreux, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, gastronomies, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
Designed for pizzerias serving gourmet Margherita, Italian restaurants and trattorias, gastronomies and delicatessens with a fresh counter, hotels and banqueting kitchens, caterers and Italian grocery stores, as well as private customers who want authentic Campania buffalo mozzarella at home. The 250 g ciuffo is the format of choice for the deli counter and the antipasti board.
