Mozzarella di Bufala Buying Guide

Also known as Buffalo Mozzarella,  Mozzarella di Bufala  has been around for quite a long time.  It is a fresh and mild string cheese made from the milk of water buffalo, which were introduced into Italy around the seventh century (though such cheeses did not appear until the early twelfth century).  Production tends to take place in central to southern Italy, namely in the Caserta and Salerno provinces.

Mozzarella di Bufala is considered a delicacy: it is extremely soft and moist, with a high butterfat content that lends it its distinctively rich taste.  It should not be confused with flor di latte  (cow's milk mozzarella ), which in comparison, is far less flavourful due to its lower fat content.

Because it is a fresh cheese, the mozzarella should be consumed as soon as possible after purchase.  It can be enjoyed in typical Mediterranean dishes such as pizzas, pastas or insalata caprese (tomatoes, basil and mozzarella), but it is also perfectly lovely with a simple drizzle of extra virgin olive oil  and a touch of ground black pepper. 

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External Links

• MozzarellaDiBufala.org: Information on the history, production, nutritional facts, etc. of Mozzarella di Bufala.
• Wikipedia.org: A general article on the cheese.
• ViaItalia.net: A firsthand account of making Buffalo Mozzarella.