Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, makes fresh mozzarella with buffalo milk that can weigh up to 88 lbs. Here’s how the biggest Mozzarella is made.
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00:00It's called Cizzona because of the shape it has in the breast of a mother, which recalls
00:21the abundance and exodus of milk with which it is produced.
00:30We are famous because we produce the largest mozzarella in the world, which is Cizzona
00:49di Battipaglia.
00:50The weight of the mozzarella depends on the selection.
00:57We produce 25 grams of cherry, 50 grams of Bocconcini, 125 grams of mozzarella, 250 grams
01:06and 500 grams, and then the Cizzona, which starts from 1 kg and arrives for shipments
01:13around 5-6 kg.
01:15We have also produced Cizzona of the size of 20-30 kg for some events.
01:22The work of the cacciaro is a very artisanal work, in some ways almost artistic, I like
01:30to say.
01:31The procedure to make buffalo mozzarella is a very long and very complex procedure.
01:36Despite the mechanizations that have been made over the years, it is still a procedure
01:42almost entirely artisanal, and each cacciaro has its secrets of processing that keeps it
01:47jealous to make its product unique.
01:54During the processing, gloves cannot be worn because the contact with the boiling pasta
02:00allows us to keep under control a whole series of parameters, including the temperature
02:06of the filling and the amount of milk that is inside the pasta that we are working on.