Bufalo Farm Tour and Lunch.

 SEPTEMBER 30TH- Oh my what an amazing Day! Our adventure started th

is morning on our journey to Pastorano(Caserta) Italy.

So many of you who are following along have enjoyed Bufala Mozzarella in the restaurant, well today we experienced first hand, where it comes from and how it is made. '

This is a DOP product..oh my where to start. The owner Manuela was so full of information about the process and the region. I did try to video some of it but may save it after I get home. Some of the highlights were the master cheese maker stayed overtime to show us how to make the mozzarella. They start their day at midnight.

MANUELA had Anthony come up and put in the whey from the night before and then the organic renat to start to make the cheese

Here you see Manuela showing us the curd

Stretching the cheese. If the cheese is not exactly the way they need it to be then it is turned into provolone so their is no wasteSo the process to making the Bufala Mozzarella is similar to making sourdough bread. Once it is set up the master cheese maker makes the sign of the cross on the starter before mixing it up to make the curds . 

Then the master cheese maker took us outside to show the next steps

Now we try to make the mozzarella

Above are the water Bufala they were in their pool and in the background the organic field of food for the bufala is alfalfa and the corn but they do not shuck corn it is the whole corn dried and grounded. For every herd their are two males, and they rotate the herds in the pools. This Bufala farm was the first in the world to do artificial insemination.

Now it was time for lunch!   How lucky are we to enjoy all the lovely products right here!