Mozzarella di bufala campana

Stretched-curd cheese made from buffalo milk. A natural lactic starter and rennet are added to the milk, then the cheese is curdled. Maturation is achieved through natural lactic fermentation. Once maturation is complete, the curd is first stretched and then moulded. After a brief immersion in cold water to firm it up, the product is salted in a brine known as 'salsetta'. The product is sold in packaging with a preserving liquid.