Whenever we have the mouth watering pizzas in any of our favorite outlets we always think of the spiraling, slightly sticky mozzarella cheese that enhances the taste of our favorite Italian food-pizza. The Caseificio Mandara or Mandara dairy farms which gives the world class mozzarella cheese comes from the 200 breeding farms of different areas of Italy. The most famous mozzarella cheese is produced in the Southern Italy’s Campania which due to its favorable weather condition gives excellent quality buffalo milk. The Mozzarella di bufala gives the milk but the visit to Mandara Caseificio will help you to know how the world class mozzarella is prepared.
Caseificio is the Italian word for “dairy”. So Mandara Caseificio means Mandara dairy or the dairy farms of Mandara. The whole process of making the mozzarella cheese is a mind boggling one. Firstly, around 200 breeding sheds which have Mandara buffaloes give the milk. The milk is collected from these sheds. It requires a 360 degree quality check of the sheds which starts from each shed and a strict quality control is maintained in selection of the suppliers to get the cheese. After the milk collection process, the milk goes for pasteurization. The milk collected is left 12 hours for resting into silos before the actual production begins. Then the next process is the heating of milk. In this process the additional of starter and rennet is given. The next process is curdling of milk. Curd is mechanically cut in the specific container called “polivalenti”. After being cut then the curd has the granular structure. Then the bleeding of curd takes place. It is then moved into dedicated tanks for its maturation. It will rest there until it reaches the right ph level. Then there is the next procedure called the spinning. Mass is spinned at 90 degree centigrade. Curd blocks are inserted into the spinning machine. Then the curd has the automatic transition in the forming machine. The dedicated molds give shape to the spinned mass according to the reference needed. After this comes the automatic transition to cooling and salting tanks. Then the packaging lines are separated depending on the types of packaging. The last process of Caseificio Mandara is the cooling and refrigeration. The cooling and refrigeration takes place at 4 degree centigrade. Mozzarella is now ready to be dispatched the same day of production.
Caseificio Mandara is a thing to watch. So, the next time when you make a point to visit Campania in Southern Italy go for the fun outing to watch one of the greatest wonders of the world according to Pizza lovers- THE MOZZARELLA CHEESE made from Bufala di Mandara.
