Caseificio La Perla del Sud SRL di Amendola Luigi e Ricciolio Giuseppe

In Mondragone, on the Caserta coast, Caseificio La Perla del Sud di Amendola Luigi e Ricciolio Giuseppe works with a single denomination, Mozzarella di Bufala Campana DOP, whose protected area encompasses nineteen municipalities in Campania. The starting point is the raw material: milk selected exclusively from controlled buffaloes, a condition without which the standards of this spun paste cheese cannot be met. The dairy's work lies in bringing together two often-presented opposing demands: the traditional act of spinning and modern rules of hygiene and healthiness. The result is a spun-curd mozzarella that focuses on freshness and product integrity, without shortcuts. Each form carries the character of the protected area: milk originating from a circumscribed territory and a technique that allows no approximations, from water temperature to the exact timing of spinning. It is in this balance, more than in a single ingredient, that the distance between any mozzarella and one of verified origin is measured.

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