Mozzarella from carabao’s milk, anyone?

MALOLOS CITY — Soon that sticky mozzarella cheese commonly used as pizza topping would be supplied by the province of Bulacan.

Following a recent visit to Italy, Bulacan officials headed by Governor Josefina Mendoza Dela Cruz believe that the mozzarella cheese can be produced locally.

The group visited recently a mozzarella-producing farm in the Caserta province of Italy and obtained a commitment to conduct a study on the production of the world-famous cheese using milk from Philippine carabaos as raw material.

Dela Cruz visited the Caseificio Corvino in the town of Cancella ed Arnone and met with its owner Dr. Lorenzo Corvino. Her party included Bulacan provincial board members Pacifico Aniag and Enrique Delos Santos and Dr. Raul Hernandez, vice-president of the Philippine Chamber of Commerce and Industries (PCCI), Dominador Tupaz, provincial administrator Gladys Sta. Rita, provincial budget officer Marina Flores and provincial cooperative and economic development officer (PCEDO) Jovito Saguinsin.

Dela Cruz informed the Italian manufacturer that local carabao milk made into cheese and known as "kesong puti" is very popular in the Philippines. She broached the idea that the process could be refined to suit the production of mozzarella that will be sold the regional markets to include Japan, China, Singapore, Hong Kong and Malaysia.

The Bulacan officials had been allowed to observe the entire process of producing mozzarella cheese — from raw material to packaging ready for shipment worldwide.

Corvino said it is necessary to determine the quality of the milk being produced by Philippine carabaos as well as the characteristics of the soil on which they graze to find out if indeed they can produce mozzarella cheese of world-class quality.

Once the local darabao milk is proven to be up to standard, Corvino told the Bulacan officials that there is no reason why mozzarella cheese cannot be a product that the Philippines can sell to the world.

Aside from kesong puti, carabao milk is also used as raw material for pastillas de leche, a distinct Tatak Bulakenyo product being marketed in and out of the country.

Jovito Saguinsin, head of PCEDO, said dairy farmers not only in Bulacan but also in Central Luzon would be greatly benefited if milk from Philippine water buffalo or carabao is found suitable for mozzarella cheese production.

The beast of burden, he said, would not be only indispensable in agriculture sector, but it could also help in new product development in the province.

Mozzarella is an Italian fresh cheese made from water Buffalo’s milk.

Mozzarella is available in fresh (also called fior di latte), smoked (also called provola), and reduced-moisture packaged varieties. To preserve natural consistency (for no more than a couple of days), fresh mozzarella is delivered in its liquid form.