How to Make Buffalo Mozzarella

Buffalo mozzarella is one of the jewels of Italian cheeses. Known and appreciated all over the world, mozzarella is a unique product that holds the flavor and tradition of Italy, the result of an ancient tradition and a meticulous production process. A good buffalo mozzarella has a fresh and slightly acidic taste with a sweet aftertaste, has a smooth surface with a slight glossy coating and a porcelain white color.

The secret of the unique taste of mozzarella di bufala campana DOP lies first of all in the superior quality of buffalo milk, which is particularly rich in protein, fat and minerals, characteristics that make buffalo mozzarella extraordinarily creamy and flavorful. Another element that makes it special is its respect for tradition: the production process has remained virtually unchanged over the centuries.

Where did buffalo mozzarella cheese originate?

Buffalo mozzarella boasts ancient origins. It is thought that the earliest production dates back as far as 1300, when the monks of the monastery of San Lorenzo di Capua offered traveling pilgrims a cheese they called "mozza." This was a fresh cheese made from buffalo milk and, most likely, the term was derived from the action of chopping the fresh stringy cheese by hand.

But the origin of mozzarella would also seem to be linked to the introduction of buffalo farms into Italy soon after the invasion of the Lombards. In time, buffalo found their natural habitat in the lands of southern Italy. From here, a flourishing trade began in buffalo mozzarella destined for markets in production areas such as Capua, Aversa and the Salernitano area. This was because buffalo mozzarella had to be consumed within a few days of production and therefore could not travel great distances. More distant markets, on the other hand, were destined for dairy products that would keep longer, thus seasoned or smoked, such as provola.

It was not until the Middle Ages that the first dairies began to spring up, and that was also the time when buffalo mozzarella was first heard of. Until that time, the term used was "provatura," an ancient provola that kept longer. Buffalo mozzarella began to spread during the Bourbon era, thanks to the Bourbon King who established a buffalo herd and a large dairy at the Royal Estate in Carditello. At this point, they also began to regulate its production, stipulating that it had to remain in its own liquid for at least one day.

The production of Mozzarella di Bufala Campana DOP

The journey of buffalo mozzarella di bufala campana DOP begins in the pastures of southern Italy, where buffalo are fed hay, grains and local forage, ensuring rich, nutritious milk that is essential for the production of superior quality mozzarella.

Fresh buffalo milk is collected twice a day, in the morning and evening, to ensure freshness. Once the milk arrives at the dairy, it is processed. The initial processing step is curdling, during which rennet is added to the milk at a temperature of about 37-38°C. Next, the milk coagulates and curds are formed.

At this point, the curd is cut into small pieces and brought to a temperature of 95°C, in a process called "spinning," during which it acquires its typical stringy consistency. The stringy mass is then shaped by hand into the classic mozzarella shapes, bocconcini, treccia or nodini. After that, the mozzarellas are soaked in cold water to compact. The last stage of production is salting, during which the mozzarellas are soaked in brine. Finally, they are packed in the preserving liquid, ready to be tasted.

Mozzarella di bufala campana can boast the PDO, a mark that guarantees the authenticity and traceability of the product. In order to be able to call a mozzarella "di bufala campana DOP," some very precise rules must be respected, which are set out in the production regulations of the Consortium for the Protection of Mozzarella di Bufala Campana. First of all, the mozzarella must be produced exclusively with fresh whole milk from herds of buffaloes of the Italian Mediterranean breed in a delimited geographical area between Campania, Lazio, Molise and Puglia. In addition, all stages of the production process, from milking to spinning, must take place in the same geographical area.

Recipes with buffalo mozzarella

Its rich taste and soft, delicate texture make mozzarella the perfect ingredient for a myriad of dishes, from gourmet pizzas to summer salads, from pasta dishes to more sophisticated recipes. We love to pair mozzarella with classic flavors such as fresh tomato and basil for an innovative version of gourmet buffalo caprese, a fresh and light dish ideal for hot summer days or simply for a quick but flavor-packed meal.

If you want to impress your guests during a gourmet but informal aperitivo, then fried mozzarella sandwich is the recipe you must try. A typical dish of Neapolitan cuisine, but now famous throughout Italy. A generous slice of buffalo enclosed between two slices of bread manages to create a simple dish, but at the same time incredibly elegant and tasty.

For a picnic of good food and simplicity, our gourmet sandwich offerings are just what you need. The sweetness of buffalo mozzarella is paired with the savoriness of patanegra ham for a sandwich that is easy to make and convenient to take to the beach or a walk in the mountains.

If you are wondering how to store buffalo mozzarella, here are some tips. Ideally, it should be stored soaked in its preserving liquid, at room temperature. In summer, when temperatures get warmer, it is recommended to store it in the fridge at +4 C°. In this case, it is best to keep it at room temperature for at least 30 minutes before eating it, so it will return a softer texture, fragrance and flavor.