Fresh buffalo milk mozzarella cheese

Fresh buffalo milk mozzarella cheese is produced in Campania, Southern Italy, using 100 % whole milk from carefully selected water buffaloes reared on semi‑free‑range farms. The cheese is offered in three principal formats: balls ranging from 25 g to 500 g, plaited strands from 125 g to 500 g, and special formats on request up to 3 kg. All batches are made in a modern 2,000 m² factory with an additional 8,000 m² logistics area for loading and unloading. The product carries PDO status for Mozzarella di Bufala Campana and complies with ISO 9001, HACCP, BRC and IFS certifications.

The milk’s high fat and protein levels give the cheese a characteristic stretch and a milky aroma that matches standard Italian dairy expectations. Typical moisture content for this type of mozzarella lies between 45 % and 55 % and the pH usually falls in the 5.2‑5.5 range, which supports a shelf life of five to seven days when kept at 1‑4 °C. The product is packed in vacuum‑sealed plastic trays or bags, a standard method that protects the delicate curd and limits microbial growth. Because the company follows a strict HACCP system, the cheese can be exported to markets with stringent food safety regulations such as France, Germany and the United States.

Importers typically use the cheese for pizza topping, fresh salads, and artisanal dishes served in restaurants and hotels. Wholesale buyers can request custom shapes up to 3 kg and specify packaging sizes to match their distribution channels. Trade terms, including Incoterms and payment conditions, are negotiated directly with the supplier and should be confirmed before placing an order. Potential buyers are advised to verify the PDO label and request a recent laboratory certificate to ensure compliance with their target market standards.

Intesa Sanpaolo Spa. operates a dairy facility located in Campania, Southern Italy, at Via Trieste 57/59, Padova 35121. The company is classified as an imported‑tier supplier with a harbor trust tier, and its public response rate is currently not recorded. Its plant occupies roughly 2,000 m² of production floor and an additional 8,000 m² dedicated to loading, unloading and vehicle parking. The factory is equipped with up‑to‑date mozzarella‑making equipment that allows the company to produce the PDO‑certified Mozzarella di Bufala Campana in various shapes.

The firm follows a stringent HACCP system and holds ISO 9001, BRC and IFS certifications, which enable export to countries with strict food‑safety regimes such as France, Germany and the United States. It also participates in the Consortium for the Protection of Buffalo Mozzarella of Campania, ensuring compliance with the protected designation of origin requirements. The supplier explicitly states its interest in connecting with importers and wholesalers targeting the Russian, Chinese and Australian markets. No additional information on minimum order quantities, lead time or payment conditions is provided in the listing.