Buffalo litter: cutting and conservation guide

In the panorama of Campania's dairy excellences, the Cucciolata di Bufala (also known as Figliata) represents one of the pinnacles of craftsmanship in the Cilento area and the Paestum area. It's not just a large mozzarella, but a complex dairy architecture that requires specific management, from transportation to the table.

In this article, we will see how to enhance this product, analyzing the correct cutting techniques, the ideal serving temperatures and the conservation methods to preserve its organoleptic properties intact.

What is Cucciolata di Bufala: excellence in numbers

The litter is an elite artisanal product, made entirely with buffalo milk. Its structure includes an external "puff" of elastic and shiny mozzarella which encloses a generous heart: a cascade of small cherries (about 20 grams each) immersed in fresh cream.

• Size: generally variable between 1 kg and 5 kg
• Composition: about 50% of the weight is made up of the internal filling

How to best serve it

One of the most common mistakes is serving the litter cold from the refrigerator. The fat in bufala milk tends to solidify at low temperatures, making the consistency gummy and covering the aromatic complexity of the cream and milk.

1. The 18-20°C rule

To enhance the creaminess of the filling and the fragrance of the pastry, the litter should be served at room temperature, ideally between 18°C and 20°C.

2. How to regenerate the product

If the product has been stored in the refrigerator (necessary due to the presence of fresh cream), follow these steps:

• Slow method: remove the package from the fridge at least 30-60 minutes before consumption
• Quick method (recommended): immerse the still sealed package in a basin of warm water (30-40°C) for approximately 10-15 minutes. This step allows the internal cream to thin and the pastry to regain its natural elasticity

The cutting ritual: technique and equipment

Cutting the litter is always a very spectacular moment, which requires technical precision to avoid ruining the aesthetics of the dish or dispersing the filling. Regarding the equipment, it is necessary to use a long, serrated knife (like the one used for bread) to cut the pastry without crushing it.

The procedure, however, can be divided into three steps:

1. The support: use a serving plate with slightly raised edges and a diameter larger than the mozzarella
2. The incision: position the knife on the top and proceed with a "saw" movement, without exerting excessive vertical pressure
3. The opening: once the cut has been made along the surface, the pastry will open naturally, revealing the treasure of morsels inside

Storage and shelf life: how to manage freshness

Being a product that combines mozzarella and fresh cream, thermal management is fundamental to avoid acidification of the filling.

Before opening the litter must always be kept in its preserving liquid. If it is not consumed on the same day of production, it should be placed in the refrigerator at a temperature between 4°C and 8°C. Otherwise, after opening, the litter must be stored in the refrigerator (4-7°C) inside a glass, ceramic or food-grade plastic container, clean and strictly sealed.

Regarding duration, generally the product maintains its optimal characteristics for up to 5 days from the date of production.

 

Where to find the original buffalo litter

The litter is born from careful processing, if you want to try it, you can order it conveniently from our online shop: with Casabufala.it you will receive it directly at home, fresh and ready to taste, keeping all its characteristics and the authentic flavor of artisanal processing intact.

 

Discover our artisanal buffalo litter.