Buffalo mozzarella fresh cheese, in Italian mozzarella di bufala, is a mozzarella made from the milk of Italian water buffalo. It is a dairy product manufactured in an area between Rome and Naples. The term mozzarella comes from the production technique called in Italian mozzare, stretching and cutting by hand, separating from heat curd, and serving in single pieces of various shapes. It is appreciated for its taste, versatility and elastic texture and often called the queen of the Mediterranean cuisine. The buffalo mozzarella sold as Mozzarella di Bufala Campana has been granted the status of DOP, Protected Designation of Origin in Europe. A cheese similar to mozzarella made from water buffalo milk appeared for the first time at the beginning of the twelfth century, but Buffalo mozzarella became popular in Italy from the second half of the eighteenth century.
Buffalo Mozzarella Tasting Notes
Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese, white colour, a mild yet slightly sour taste, belonging to pasta filata family. Buffalo mozzarella goes well in antipasti dishes, it is enjoyed with tomatoes and basil, in Italian named Caprese, or on pizza, on grilled bread, by itself accompanied by extra virgin olive oil. Buffalo mozzarella made from buffalo milk are higher in calcium, protein, minerals, and lower in cholesterol than cow’s milk. Buffalo mozzarella pairs with Beaujolais, Sauvignon Blanc.