The Ricotta di Bufala Campana PDO

It is a symbol of our agriculture and the heritage of typicality that the territories of southern Italy can express.

The Product

Ricotta di Bufala Campana PDO is a dairy product, obtained by processing the “first whey” or “sweet whey” derived from the cheese making of buffalo milk of Mediterranean Italian breed used for the production of Mozzarella di Bufala Campana PDO.

The Product

Ricotta di Bufala Campana PDO is a dairy product, obtained by processing the “first whey” or “sweet whey” derived from the cheese making of buffalo milk of Mediterranean Italian breed used for the production of Mozzarella di Bufala Campana PDO.

How to produce

In compliance with the production regulations, dairies must use only sweet whey from the processing of Mozzarella di Bufala Campana, transforming it into ricotta within 24 hours of its extraction. On the packaging, in addition to the logo of the name, the Community graphic symbol and the information corresponding to the legal requirements are the words: “fresh” or “fresh homogenized”. For the latter, in order to obtain a product with a higher shelf life than the one defined as “fresh”, an additional heat treatment is provided.

The shape of the dairy is the typical truncated-pyramidal or truncated-conical, weighing up to 2 kg. In case the Ricotta di Bufala Campana is given away to be used as an ingredient in processed food products (stuffed pasta, sweets, etc.) packages up to 40 kg are allowed.

How to produce

In compliance with the production regulations, dairies must use only sweet whey from the processing of Mozzarella di Bufala Campana, transforming it into ricotta within 24 hours of its extraction. On the packaging, in addition to the logo of the name, the Community graphic symbol and the information corresponding to the legal requirements are the words: “fresh” or “fresh homogenized”. For the latter, in order to obtain a product with a higher shelf life than the one defined as “fresh”, an additional heat treatment is provided.

The shape of the dairy is the typical truncated-pyramidal or truncated-conical, weighing up to 2 kg. In case the Ricotta di Bufala Campana is given away to be used as an ingredient in processed food products (stuffed pasta, sweets, etc.) packages up to 40 kg are allowed.

Appearance and taste

Ricotta di Bufala Campana PDO can have a truncated or conical shape and weight of 2 kg and 40 kg. The paste is porcelain white, devoid of crust; the texture is grainy but not sandy, soft and creamy.
The taste is characteristic, fresh and delicately sweet; the smell has scents of milk and cream. The creaminess, softness, color and particular fragrance of milk that distinguishes the flavor are the superior qualities of Ricotta di Bufala Campana PDO, due to the characteristics of buffalo milk production area, very rich in fat and free of lipase, enzyme that can affect the sensory properties of fat.

Appearance and taste

Ricotta di Bufala Campana PDO can have a truncated or conical shape and weight of 2 kg and 40 kg. The paste is porcelain white, devoid of crust; the texture is grainy but not sandy, soft and creamy.
The taste is characteristic, fresh and delicately sweet; the smell has scents of milk and cream. The creaminess, softness, color and particular fragrance of milk that distinguishes the flavor are the superior qualities of Ricotta di Bufala Campana PDO, due to the characteristics of buffalo milk production area, very rich in fat and free of lipase, enzyme that can affect the sensory properties of fat.

Nutritional value

In 100 grams of buffalo ricotta there is an intake of 212 calories, divided as follows: 73% lipids, 20% protein and 7% carbohydrates. In the same amount are also present: 67.3 g of water 10.5 g of protein. lipids, including saturated fatty acids and cholesterol 3.7 g of available carbohydrates (simple sugars)380 mg of phosphorus 340 mg of calcium. Buffalo ricotta is richer in fat and more caloric than the versions of cow and sheep. Its proteins are of high quality with high doses of calcium and phosphorus so it can be considered a valuable ally of bones and teeth. vitamin E, B1, B2, B6.
HOW TO PRESERVE
Ricotta di Bufala Campana PDO Fresh is kept for a maximum period of seven days at a temperature of 4-5 C, the fresh homogenized can be stored up to a maximum of 21 days.

Nutritional value

In 100 grams of buffalo ricotta there is an intake of 212 calories, divided as follows: 73% lipids, 20% protein and 7% carbohydrates. In the same amount are also present: 67.3 g of water 10.5 g of protein. lipids, including saturated fatty acids and cholesterol 3.7 g of available carbohydrates (simple sugars)380 mg of phosphorus 340 mg of calcium. Buffalo ricotta is richer in fat and more caloric than the versions of cow and sheep. Its proteins are of high quality with high doses of calcium and phosphorus so it can be considered a valuable ally of bones and teeth. vitamin E, B1, B2, B6.
HOW TO PRESERVE
Ricotta di Bufala Campana PDO Fresh is kept for a maximum period of seven days at a temperature of 4-5 C, the fresh homogenized can be stored up to a maximum of 21 days.

Nutritional values of
Ricotta di Bufala Campana PDO
for 100g

ENERGY 368 Kcal – 1526,5 Kj
LIPID 30%
PROTEINS 24,5%
CARBOHYDRATES Absent
MINERALS Ca 700 mg, P 500 mg, Fe traces
NACL 1,7%
VITAMINS A 150 µg – B1, B2, PP traces
CHOLESTEROL 85 mg

Nutritional values of
Ricotta di Bufala Campana PDO
for 100g

ENERGY 368 Kcal – 1526,5 Kj
LIPID 30%
PROTEINS 24,5%
CARBOHYDRATES Absent
MINERALS Ca 700 mg, P 500 mg, Fe traces
NACL 1,7%
VITAMINS A 150 µg – B1, B2, PP traces
CHOLESTEROL 85 mg