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Dairy La Baronia 30 years of freshness and tradition​ DOP buffalo mozzarella from Campania DOP buffalo buffalo braid Bocconcini of buffalo from Campania PDO Buffalo cherries​ PDO Campana Nodini di Bufala Campana DOP Buffalo puff pastry Smoked buffalo mozzarella from Campania DOP Buffalo ricotta Creamy buffalo mozzarella Buffalo milk burrata Buffalo milk stracciatella Milk cream

Dairy La Baronia 30 years of freshness and tradition​ The history of the La Baronia dairy begins on February 19, 1990, the day when cousins Luca and Alfonso Cutillo set up the dairy business following the ancient canons of production. For about 30 years, the buffalo milk collected in these places, in a hilly area of the province of Caserta in Campania called alto Caserta, at the foot of the ridge of Mount Maggiore, transfers the scent and tastes of nature into our products, giving flavors unique and genuine capable of fully responding to the dictates of the PDO to which they belong. The quality and healthiness of the air, the salts present in the soil in an area without industrial settlements and the favorable wind, identify the origin and genuineness of the raw material we use for our production. The quality of our Mozzarella DOP, subjected to the strict controls provided for by the disciplinary of the Protection Consortium, is to be found in the craftsmanship. The ancient production method is called "mozzatura" and consists in forging the piece of spun curd by hand, detaching the individual mozzarella with the index fingers and thumbs. How to recognize an authentic Mozzarella di Bufala Campana DOP? It is essential to know how to read the label on the package of a mozzarella and make sure that the following information is given: trademark of the Protection Consortium, trademark of the PDO, denomination Mozzarella di Bufala Campana, national (DPCM 10/5/93) and community (Reg. CE n.1107 / 96), authorization number of the dairy (AUT. CONSORZIO PROTECTION N. 000/00/0000).

Dairy La Baronia Castel di Sasso - State road 264 - Loc. Truli (CE) Vitulazio - Statale Appia Loc. Molinelle (CE) Fax (+39) 0823 659109 E-mail labaronia@labaronia.com Registered office SP333 ex ss264 loc. Truli 81040 Castel di sasso (CE)​ For information please fill in the form below. arrow&v I agree to the Terms and Conditions View Privacy & Cookie Policy Your form has been sent! SEND MESSAGE

Dairy La Baronia 30 years of freshness and tradition​ DISCOVER THE PRODUCTS The history of the La Baronia dairy begins on February 19, 1990. READ THE STORY Our products DOP buffalo mozzarella from Campania YOU DISCOVER Braid of buffalo from Campania PDO YOU DISCOVER Creamy buffalo mozzarella YOU DISCOVER DISCOVER THE PRODUCTS Quality is built through daily actions with passion and dedication. DISCOVER THE BLOG Italian quality all over the world READ AGAIN

Our points of sale ROME Via Padre Reginaldo Giuliani, 22 Tel. +39 06.69489418 Via Monza, 18 (San Giovanni) Tel. +39 06.7004774 ​ Monte Verde - Via Fonteiana, 31 Tel. +39 06.5811602 African Quarter - Via Scirè, 24 Tel. +39 06.8605504 V.le Marconi - Via Borghesano Lucchese, 35 Tel. +39 340.3980476 Ostia - Via Cardinale Ginnasi, 24 Tel. +39 06.5621353 Anzio - Via di Villa Claudia, 31/33 Tel. +39 3484603667 Pomezia - V.le Francia, 14 - Torvaianica Tel. +39 06.9156897 Genzano - Via Don Minzoni Tel. +39 06.9390485 ​ CASERTA Via Gemito, 108 Tel. +39 0823.326898 Via Ferrarecce, 123 Tel. +39 0823.353657 Curti - Via Nazionale Appia Tel. +39 0823.377264 BENEVENTO Avenue of the fallen - Sant'agata dei goti Via San Rocco, 33 - Limatola

DOP buffalo mozzarella from Campania Campana PDO buffalo mozzarella is hand-cut by hand with dedication and experience to convey quality and ancient flavors. It is a fresh cheese, produced with whole buffalo milk with a thin texture. Porcelain white in color, it has a smooth and shiny surface and an internal structure with overlapping thin leaves. The consistency is soft and velvety, the taste satisfying and refined. It is consumed in purity at room temperature, in its preserving liquid.

Buffalo milk stracciatella Stracciatella is a fresh dairy product known mostly as a soft filling of the famous Burrata. It is made up of hand “stracciata” spun dough and added with fresh cream which makes it creamy. It is part of those dairy products that still undergo an artisanal manufacturing process that guarantees the product uniqueness and the highest quality. The stracciatella has no rind, is straw-white in color and its texture is very soft and creamy. The flavor is savory, delicate and sweet, but if it is not consumed immediately it changes becoming more and more acidic. To best enjoy the flavor of Stracciatella it is recommended to consume it within 24 hours of purchase, because having no preservatives it cannot last long without spoiling. If you have to eat it "cold", you have to remove it from the fridge at least half an hour before a meal and immerse it in hot water for about five minutes. If, on the other hand, you have to use it for some recipe, then you have to leave it in the fridge for some time so that it solidifies again.

Bocconcini of buffalo from Campania PDO It obtained the DOP recognition in 1996. Its production disciplinary requires that the origin of the milk and its transformation take place only in certain geographical areas almost exclusively coinciding with the Campania provinces of Caserta and Salerno and some areas of lower Lazio (DPCM 10 / 05/93, art 2). It is a stretched curd table cheese made with whole buffalo milk. Pearly white in color, it has a smooth and shiny surface and a very thin crust. Its rounded shape has an internal structure with overlapping thin leaves that tend to disappear in the layers immediately below the first. The internal paste is compact and when cut it lets out a little whey with a pleasant milk scent. Its consistency is elastic in the first 8 - 10 hours after production. Later it tends to be softer. To savor all the fragrance it is advisable to keep the mozzarella at room temperature for up to 4-5 days. Subsequently it should be kept in the fridge for up to 15 days; in this case it partially loses the typical characteristics linked to the rubberiness of the product. To best enjoy the mozzarella it is suggested to immerse it in hot water (about 35 °) for 10-15 minutes before consumption.

Nodini di Bufala Campana DOP It is a stretched curd table cheese made with whole buffalo milk. Pearly white in color, it has a smooth and shiny surface and a very thin crust. Its rounded shape has an internal structure with overlapping thin leaves that tend to disappear in the layers immediately below the first. The internal paste is compact and when cut it lets out a little whey with a pleasant milk scent. Its consistency is elastic in the first 8 - 10 hours after production. Later it tends to be softer. To savor all the fragrance it is advisable to keep the knots at room temperature for up to 4-5 days. Subsequently it should be kept in the fridge for up to 15 days; in this case it partially loses the typical characteristics linked to the rubberiness of the product. To best enjoy the nodini di Bufala Campana PDO it is suggested to immerse them in hot water (about 35 °) for 10-15 minutes before consumption.

Buffalo caciotta Caciotta di bufala is a semi-matured cheese with an intense and mature flavor. It preserves all the typical aroma of buffalo milk among which it draws the best of the organoleptic characteristics, including taste, aroma and digestibility. It stands out for its strong taste and is mainly eaten as a knife cheese, but it is also an excellent ingredient when melted.

Smoked buffalo mozzarella from Campania DOP All the goodness of buffalo mozzarella in its humified ff variant. It is subjected to a ff humication with a natural process which gives this product a rustic, energetic, wild, unique flavor. Easily digestible, excellent source of high biological value proteins, it goes well with everything.