All About Mozzarella di Bufala
When you think of mozzarella, what comes to mind? That perfect porcelain globe, that pristine white sphere that is so succulent and tasty, delicious in every way. However, the term ‘mozzarella’ is often abused and misused. Read our guide to real mozzarella di bufala and discover why the real deal is considered a luxury product.
What is Mozzarella?
Mozzarella di bufala is made with whole water buffalo milk, while mozzarella made from cow’s milk is called fior di latte (or simply labeled ‘mozzarella’ without the bufala). The term comes from the Neapolitan dialect word mozzare which means ‘to cut off’ because the stretched curd used to make this cheese is cut off by using the index finger and the thumb. This term first appeared in historical documents dating back to the 12th century.
How is Mozzarella Made?
It all starts with pristine and healthy whole buffalo milk.
- Curdling: Natural whey (from the production of the previous day) is added to the milk and brought to a temperature of 33 – 39°C (91 – 102°F). Natural calf rennet is then added. This is when the magic begins.
- Curd Formation: Within minutes, curds are formed. These cheesy lumps are broken down with a special tool until they are the size of a walnut. The curds are left to mature in their serum at a controlled temperature for some time to reach the perfect pH level for kneading.
- Kneading: Once the cheese-maker believes the curds are mature enough, the fresh curd is chopped up and kneaded in hot salted water. Watching these masters at work, artfully creating their cheese, is a wonder to behold. Like magicians, they pull, turn, knead, manipulate, and shape the curd. Before you know it, you have a juicy mozzarella appearing right before your eyes. The entire procedure is mesmerizing!
Mozzarella di Bufala Campana DOP can only be produced in seven provinces of Central-Southern Italy (Caserta, Salerno, Naples, Frosinone, Rome, Latina, Apulia). It has held the status of a Protected Designation of Origin product (DOP) since 1996 under the European Union.
How to Eat Mozzarella
There are many ways to taste and enjoy mozzarella di bufala:
- With Fresh Tomatoes: Pair it with fresh tomatoes, a drop of extra virgin olive oil, and a few leaves of basil for a classic Caprese salad.
- With Prosciutto Crudo: Enjoy it with salty prosciutto crudo for a delightful contrast of flavors.
- On Pizza: Shred it on pizza for a creamy, delicious topping.
However, nothing compares to eating a genuine, fresh mozzarella di bufala on its own to fully appreciate its flavor and texture. Savor every bite of this exquisite cheese and let its creamy richness transport you to the heart of Italy.
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