Great Foods of Italy: Buffalo Mozzarella

Buffalo mozzarella is the ‘queen’ of all mozzarellas for taste, texture and deliciousness.

Traditionally produced in the provinces of Caserta and Salerno in the southern region of Campania, buffalo mozzarella is porcelain white, with a smooth and shiny coating. The ideal shape to buy is the treccia, which allows the salt to penetrate the curd evenly.

What makes buffalo mozzarella special is its production process, which starts with milk: it must be strictly buffalo milk, and it must be fresh whole milk. Buffalo milk is richer in protein, fat and calcium than cow's milk. In the beginning stages of the process, the milk is heated and rennet is added. Once the buffalo milk curdles, it is left to ‘age’ for a few hours. The curd that is formed is placed in a container with very hot water where it is mixed and worked with a stick until it reaches its stretched texture. Then the mozzarella is cut by hand, hence the term mozzarella, from the verb mozzare, cut by hand.

Now some pro tips on how to best savor it. 

First of all, buy it as fresh as possible, then let it rest for a day or two before eating it. 

This may sound odd, but don’t store it in the refrigerator unless it’s very hot outside, in which case place it on the top shelf, which is the least cold. Buffalo mozzarella should be preserved at a temperature between 10°C and 17°C in its liquid. This is the best way not to spoil its taste and texture. If you keep it in the fridge, make sure you take it out a couple of hours before eating it.

Buffalo mozzarella is very versatile. It lends itself to a variety of dishes, as an ingredient that gives an extra touch to simple recipes such as baked pasta, homemade pizza, or a sandwich filled with prosciutto crudo and sun-dried tomatoes. Or make a gourmet version of the caprese salad, using buffalo mozzarella instead of the fior di latte. You can also prepare a pasta caprese, a perfect dish to take to the office for lunch.