Caseificio Principe has made over time a constant modernization of production plant, resulting in a greater production of Mozzarella di Bufala Campana PDO.
In recent years, thanks to modern equipment, the company has succeeded in achieving increasingly wide and geographically far markets. This, however, did not affect the quality of the products that is indeed even safer and controlled.
The various steps of hand-crafted production are respected and followed with the accuracy that has always characterized the company.

It is essential for obtaining a product with a constant and high organoleptic quality to start from raw material: high quality PDO buffalo milk.
Milk coagulation is preceded by the addition of natural whey starter (that we call “cizza”) obtained by letting the whey of the previous day’s production naturally acidify which is heated at around 36 degrees centigrade and enriched with natural rennet. Grabbing and coagulation occur typically within an hour of the first stage.
The curd breaking is done with a “spino” (a special tool used for this purpose) or steel asp and is pushed until obtaining cheesy lumps the size of 6.3 cm.

After the curd breaking, made very carefully, the curd is left to mature in the whey. From the cauldron used for coagulation about 60% of whey is extracted and the temperature of the mass is kept constant around 38 degrees centigrade. In the hand-crafted production cycle the maturation takes an average of 4/5 hours.

This stage of processing is the one that has the most influence on the consistency of the finished product and on the processing yield.
Experience and technology give the dairyman the exact level of maturation within which the curd is spun with water around 95°C. At the end of this stage the curd acquires the stretched structure which is the peculiar characteristic of the class of cheeses known as “pasta filata” (stretched-curd o pulled-curd) cheeses.

The shaping of buffalo mozzarella is made mechanically or manually by the workers. The shaped product is directly dropped into tanks containing cold water. After a variable pause depending upon the size it is handed over a salt solution.

The brining is made by immersing the buffalo mozzarella in salt solutions at different concentrations, typically with a salt content ranging from 8% to 12%. The duration usually does not exceed 5 hours for pieces weighing 400/500 grams. During the stay of mozzarella in the brine the salt penetrates it by diffusion. The salt penetrates with a quickness which depends on the salt concentration of the brine, on the temperature and, above all, on the size of buffalo mozzarella pieces.

After the brining the buffalo mozzarella is packaged immersed in a liquid that consists, in general, of water with salt and lactic acid added.
This type of liquid is considered the most suitable because it helps extend the life of the product, especially in the winter.
The shelf life of the product is closely connected to the kind of raw material and on processing technologies.