To obtain the perfect flavor and consistance, the buffalo mozzarella production process consists of several stages, each with its own specific critical points. Learn more about all steps of our production process.

Mandara uses several buffalo breeding farms, whose selection is based on strict controls carried out by our Lab Quality Control Managers. Thanks to our investment in advanced equipment, we are able to carry out extremely detailed analysis, from the cattleshed to the finished product. You can verify the territorial origin of our raw materials here.

Known as “the White Pearl of Campania”, buffalo mozzarella has a strong tradition and a deep cultural background among the Italian cheeses. The first historical documents that testify the existence of a cheese at the time called “mozza” in the area of Capua are dated back to the twelfth century. The “mozza” was offered to pilgrims together with a piece of bread by the monks of San Lorenzo.

The spread of the product in the regions of Campania and Lazio was favored mainly by climatic and local conditions, suitable for buffaloes breeding. The difficult preservation of the product shrank its availability to the places of production and for a long time it was, in fact, mainly spread in a smoked form, under the name of “provatura”, to increase its commercial life.

The term “mozzarella” appears for the first time only in 1570, in a famous text of Barolomeo Scappi, cook of the papal court. The name of this cheese comes from the Italian verb “mozzare” (to cut off), which is the action of working the curd and then tearing off each piece with index and thumb fingers, giving the mozzarella its typical round shape. Around the second half of the eighteenth century, the mozzarella became a consumer product, mainly thanks to the Bourbons, who built a big buffalo breeding farm with an adjacent experimental dairy for milk processing in the province of Caserta. Since then, the spread of the product increased at the same speed of the construction of infrastructures.

The ancient history of mozzarella was then handed down to the present day, thanks to the traditional method used for its production, supported by technological developments that favored its preservation and, consequently, the spread both at a national and international level.

Following are the average nutritional values per 100g of product:

Energy: 283kcal/1171 kj
Proteins: 13,5g
Carbohydrates:
– of which sugars
1gr
1gr
Fats:
– of which saturated
25gr
16gr
Sodium: 0,3gr
Calcium: 400mg *
Phosphorus: 200mg **
* (50% RDA)
**(29% RDA)
RDA = Raccomanded daily allowance

If you are planning a wedding party, a friends party or other events, you need a high quantity of Mandara buffalo mozzarella. We’ll be glad to do everything possible to be part of your event. Send us an email to info@mozzarellamandara.com specifying the quantity, the type of  product  and where you need it. We will reply in a very short time.

Fill the form available on the “Contact Us” page, or write an email to the following address: info@mozzarellamandara.com: your opinion is very important to us!

The freshness of our product is one of our main priorities. This is why the buffalo mozzarella Mandara is shipped on the same day when it is produced in Italy, by truck and overseas by air.

Sure! Fill the form in the “Contact Us” page and we will reply at our earliest convenience.

Where requested by schools or large groups of people we are pleased to organize occasional open days with a lot of degustations! Write to us at info@mozzarellamandara.com !