Smoked buffalo milk chunks

I
smoked bocconcini
are very popular and sought after by dairy lovers, both because of the buffalo milk base and because of the smoking process, which makes the taste stronger and more flavorful.

Smoked buffalo milk chunks: irresistible Campanian product

Bocconcini are a typical southern dairy product, similar to mozzarella with a significantly smaller size.

They are made entirely from raw buffalo milk, the quality of which is characterized by buffalo breeding. In addition to buffalo milk, rennet and salt are used. This dairy product from Campania is made according to the “mozzatura” operation, which is done to separate the dough into smaller, individual pieces. Adding to the flavor and pleasure, the morsel is smoked, through a natural process, by the use of straw as per tradition.

The taste is similar to the taste of mozzarella, as the same type of milk is used, so it is delicate, crumbly and savory. The color of the string cheese is amber yellow with brown streaks from smoking, and a firm, elastic, melting texture.

The production of taste

I
smoked bocconcini
are made by processing fresh whole buffalo milk, the curd on the other hand is broken down to make the decidedly small mixture that has a maturation process of 5 hours, until it becomes stringy in water and finally the mozzatura takes place, which is useful for making the shape of the bocconcini.

As for smoking, the method is a traditional one, handed down for years, it involves displaying the cheeses inside cylindrical-shaped containers covered with a wet cloth. The smoke caused by the wheat straw rests on the wet cloth thus creating the smoked morsel.

Smoked morsels are extremely popular as their flavor, helps create delicious appetizers or alternative appetizers, plus the buffalo milk filling has essential nutritional elements.