What is Buffalo Mozzarella (Mozzarella di Bufala)?

Apologies if what we are about to say might sound harsh to you, but we have to reveal a cruel reality:  

Whatever you think of mozzarella, you have no idea of what a real mozzarella is like until you try a mozzarella di bufala (or, “buffalo mozzarella” in English). Imagine the taste of the soft clouds of heaven. Well, that taste will resemble the one of mozzarella di bufala: juicy, creamy and slightly sour – it’s a mix that drives all Italians crazy. 

So, what is buffalo mozzarella? Well, this kind of mozzarella is usually bigger, and the texture is very different from a standard mozzarella, which is generally addressed as fior di latte. Whenever in a pizzeria, you’ll know it’s a good one if it has at least a margherita with mozzarella di bufala on the menu.  

The best way of enjoying this kind of cheese is to eat it alone, as a separate dish. It’s useless to add oil, salt, oregano or any other type of sauce. It has already such a wonderful taste which enough to carry you away.

If you wonder what the difference is with an ordinary mozzarella, that is an easy question to answer: mozzarella di bufala is produced with the milk of domestic Italian water buffalo. This milk is higher in calcium and protein, and lower in cholesterol than cow’s milk. Not only that, but mozzarella di bufala is also manufactured under strict regulations in precise areas. It is made in Lazio, Campania, and near Foggia in Apulia.  

Mozzarella di bufala produced in the Campania region bears the “Mozzarella di Bufala Campana” trademark, and DOC status was granted in 1993. In 2008, the European Union issued Mozzarella di Bufala Campana a Protected Geographical Status. You’ll probably find mozzarella di bufala produced elsewhere, but we strongly advise you stay away from imitations. Instead, you could consider a trip to Italy to enjoy the beautiful experience of a real pizza with a real mozzarella! Check out our tours!

Last but not least: mozzarella di bufala shouldn’t be kept in the fridge, but at room temperature on “its own water,” which means in the water where it was when you bought it! If kept in the fridge, it should sit for at least 20 minutes at room temperature before being served.

Learn more about Italian food by joining a Fat Tire Tour in Milan, Florence, or Rome!

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