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The milk that is converted into buffalo mozzarella is mainly produced on member-owned farms that are scattered over the Campania region, within the Mozzarella di Bufala Campana DOP zone.

During the summer season, the buffalos are semi-free-range, grazing by day and kept in shelters by night, with a supplementary feed of corn silage, haylage and fodder. During the winter season, buffalos are kept in shelters and their diet consists of corn silage, haylage, straw and fodder. All of the carefully chosen feed is produced in-house, using traditional and natural methods. The members of our co-operative each have thousands of head of buffalo and many acres of cultivated land, where the buffalos live in free-range conditions so as to produce superior quality milk. The main thrust of our efforts is always to maintain high quality standards in the feed that we cultivate. For this reason we greatly value the input of a large team of vets and agricultural experts, with whom we agree on the best strategies for achieving ever-improving results.



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