It is a traditional product of Campania. The Mozzarella di Bufala originally from the area surrounding Naples, Italy, is creamy white, with a paper thin rind and a slightly tangy taste. Authentic Mozzarella di Bufala is produced under strict regulations across seven provinces in central and southern Italy.
Mozzarella is considered a fresh cheese and as such, is known for a typically mild flavor and rubbery texture. Fresh cow’s milk mozzarella is a little milder in flavor than the buffalo type.
To make Mozzarella di Bufala, the fresh milk is cultured with whey from the previous day’s production and coagulated with rennet.
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| Mozarella di Bufala |
After the curds form, they are allowed to ripen for several hours in their whey, then they are transferred to boiling water and heated until they are stretchable.
Workers reach into the hot water and deftly mold the malleable curd into balls.
Buffalo milk is much higher in fat and protein than cow’s milk with just little bit less water. This makes the whole milk Mozzarella di Bufala a much richer cheese than its Italian cow’s milk counterpart, Mozzarella Fior di Latte.
Due to its high moisture, elevated pH, and lack of aging, and hence its propensity to support growth of pathogenic bacteria, mozzarella is made from pasteurized milk.
There are also excellent buffalo cheeses produced in northern Italy, such as Lombardy’s Quadrello di Bufala, a Taleggio-style made by Gritti.
Mozzarella from water buffalo milk
