Mozzarella di Bufala

Regional selection: 
Molise, Campania, Calabria
Selection by milk: 
Milk Treatment: 
Pasteurized milk

True Mozzarella di Bufala from Campania is one of Italy’s most celebrated cheeses and has yet to be duplicated with the same elegance, simplicity or nuance. The DOP designation is reserved for cheese made according to tradition with the milk of water buffaloes whose milk has flavors and nuances that set it apart from cow’s milk Fior d’Latte.

For this delicacy, whey is left to sour slightly overnight. A starter culture from this whey is added to the fresh, whole buffalo milk along with calf’s rennet. Once the curd is set, it is cut into walnut-sized pieces retaining a great deal of moisture.  A pasta filiata, or “stretched curd” cheese, Mozzarella is formed by ripening the fresh curds in warm whey for several hours until they soften to the desired consitency. They are then placed in boiling water and stretched with a stick and folded into the desired shape.

Mozzarella di Bufala is pearly white in color and has a supple texture. Unlike Fior di Latte, Mozzarella di Bufala has a more complex, slightly sour flavor. When cut, it will expel tiny droplets of whey.

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