Ricotta di Bufala Campana (buffalo ricotta)

PDO

Ricotta di Bufala Campana PDO: buffalo-mozzarella whey turned to cream

It comes from heating the first sweet whey of Mozzarella di Bufala Campana, sometimes enriched with buffalo milk or cream, until a fine curd rises and is lifted out with a slotted ladle. Porcelain white and rindless, it is grainy without being sandy, soft and creamy.

Fresh, gently sweet flavour with aromas of milk and cream
Conical or truncated-pyramid shape, rindless and porcelain white
At least 4% fat, from rich buffalo milk free of lipase

How to enjoy it. Good eaten on its own, it is also the ricotta of pastiera, the Neapolitan Easter cake. Keep it at 4-5 °C and eat it fresh, within seven days.

Production areas: Campania, Molise, Apulia

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