Buffalo mozzarella or Mozzarella di Bufala in Italian is a mozzarella made from the milk of domestic water buffalo. It has been observed that those cheeses made from buffalo milk are higher in calcium, protein and lower in cholesterol than cow's milk. Mozzarella di Bufala is manufactured under strict regulations in areas ranging from Rome in Lazio to Paestum, Campania and a production area near Foggia, Puglia. Buffalo mozzarella coming from the Campania region bears the "Mozzarella di Bufala Campana" trademark and DOC status granted in 1993. In 2008, the European Union granted Mozzarella di Bufala Campana a Protected Geographical Status. Apart from Italy, it is also produced in many countries. Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese belonging to "pasta filata" family. The process of making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular. It is coated with a thin edible rind and brined for up to a week when sold in vacuum-sealed packages. The cheese goes well in antipasti dishes, with salads, pastas, calzones, vegetables and various side dishes. It is also common in popular Italian dishes like lasagne and baked casserole. When used in cooking, heated mozzarella becomes slightly creamy. Buffalo mozzarella pairs with Beaujolais, Sauvignon Blanc and White.
9 days ago
I’m giving this 5 stars only because I didn’t know fresh mozzarella could be so good, and I’ve definitely had some great quality of the cow variety. But buffalo takes it to another level. I always thought “Di bufala” was just the style or region until someone told me buffalo milk was sweeter and more delicate! I’m not sure if it was the brand I got or what but holy crap it was almost closer to burrata. I am never making a caress salad with anything else!