Italian style: Mozzarella di Buffala, Tenuta Vannulo, Fall 2014

FIPDes students at Mozzarella production site

In the country side, in the south of Naples, close to Roman ruins, is located one of the oldest and best “Caseificio” – Cheese factory of Campania, in the world.
The Vanullo farm produces only organic products from Buffalo, the only milk that can be used for the production of Mozzarella.

We had the pleasure to have a guided tour given by the owner of the farm to understand the production from grass to fork. Around 600 buffaloes are bred in the organic farm where they are very treated: comfortable stables, showers, music, use of only homeopathic remedies, ad libiitum feeding and for relaxation: massages.

They even decide when they want to be milked; this process is automatically run by milking robot.

Once the milk is collected, it is directly send to the factory (a few meters from the stable) where the milk is treated without pasteurization to avoid any denaturation and loss of good organoleptic properties and prebiotics. However, because of the non-pasteurization, the mozzarella has to be consumed within 4 days.
Then all the process is hand-made and everything is made to have the fresher products as possible, in respect of the tradition. The factory is made so that you can enjoy watching the process of mozzarella making without any safety risks through windows as everything is non-pasteurized.

Yogurts and ice cream are also produced in the farm, respecting the same high quality rules as the mozzarella productions.We had the possibility to buy their homemade brioche, ice cream, yoghurts, and even whipped cream.

Vanullo’s activity is very diverse, they have created a museum of rural life and they have another production type: leather accessories – from buffalo skin, of course!
This trip was a rich experience which enable us to discover a real Neapolitan factory of mozzarella di Buffala. It was great to share this time with our professors, FIPDes students and Italian students from UNINA.
We also had the chance to taste the fresh mozzarella of the day, at the farm, what we really enjoyed.

More info at
(Victor Vanpoulle and Charlotte Bariaud, FIPDes 2013-2015)

- Updated March 2015 -