DAIRY TENUTA VANNULO: MOZZARELLA di BUFALA

 It's feed time for the mighty Water Buffalo.  Here at Dairy Tenuta Vannulo, located somewhere between Naples and the Amalfi Coast, four hundred water buffalo are fed each day with organically grown feed cultivated solely on the dairy's ninety hectares.  Ninety hectares is about 222 acres.  Their milk is used to make a unique product called Mozzarella di Bufala among other dairy products which include yoghurt and ricotta.

Another view of the Water Buffalo.  If there is enough milk left over from making the mozzarella, they make smoked provola, salted ricotta and cream cheese.  Don't go looking for any of this product at Stop and Shop or Publix because it is only sold at the farm.  I guess this is another reason to visit Italy.  This particular mozzarella has it's own unique flavor.  It is nothing like you can buy in the store.  The richness of  it's flavor  ranges from an " intensive milky flavor to a slightly sour touch with nutty traces".  I can't wait to get more.

Machines are not used in the process of making the mozzarella.  In fact, as you can see in the picture it is all done by hand.  The plant is spotlessly clean and all the workers are dressed in the white uniforms you see here.  In fact, while we were there someone was outside trimming bushes and trees and dressed the same as the workers in the plant.

 Here you see the men working the whey.  Again it is all done by hand.  The mozzarella is formed into small softball size balls and kept in a milky brine.  When you purchase the mozzarella it is placed in plastic bags with the brine.  You keep it that way until you eat it.  By the way this mozzarella is not for topping on pizza, but for eating just as you would eat any of the cheeses you eat for an appetizer.  You put salt on it and eat it.  Usually by itself and not on crackers or anything that would mask its unique flavor.

WORKER GETTING SOME WHEY TO FORM THE MOZZARELLA

 Another picture of the factory.  You are not allowed inside.  I took these pictures from a large window on one side or the room.  To date this is the only organic dairy farm located in Campania.  The owner, Antonio Palmieri, has set up quality standards and has avoided turning the product into a mass produced cheese.  He succeeded his grandfather who started the dairy in the early 1900's.

INSIDE THE PLANT

 Just as any creature on this earth life ends sooner or later.  Here you see the leather shop.  The hides are used to create handbags, wallets, belts and just about anything that can be made of the hides.  Just a warning here.  If you plan to buy any of this product, you better go the ATM first and take out the maximum. You might need it.

THE ORIGINAL FACTORY AND OFFICES

OOPS, I GUESS I WAS I A HURRY TO GET THE MOZZARELLA HOME.  DON'T BE ALARMED.  THIS IS IN KILOMETERS PER HOUR.  RULE OF THUMB IS 60% OF WHAT YOU SEE ON THE SPEEDOMETER.   BELIEVE IT OR NOT THAT IS STILL SLOW FOR THE ROADS IN ITALY.  CARS WERE ZOOMING BY ME.  STAY TUNED FOR ONE MORE BLOG BEFORE WE HEAD HOME TO THE GOOD OLD USA.