What is
Mozzarella di Bufala?

Mozzarella di Bufala is a traditional Italian cheese made from the milk of water buffalo. It is recognized for its rich, creamy texture and distinct flavor, often characterized by a subtle tartness and a hint of sweetness. The cheese is typically formed into balls and is known for its soft, pliable consistency.

Origins & History

Mozzarella di Bufala originates from the Campania region of Italy, particularly around the provinces of Caserta and Salerno. The cheese has a long history dating back to at least the 12th century when it was first produced from the milk of domesticated water buffalo. It has since become a staple ingredient in Italian cuisine and is protected by a PDO (Protected Designation of Origin) status in Europe.

Taste & Texture

The taste of Mozzarella di Bufala is creamy and slightly tangy, with a rich buttery flavor. The freshness of the milk contributes to its delicate and savory profile, making it a popular choice for salads, pizzas, and pasta dishes.

Ingredients

Water Buffalo Milk

The primary ingredient used to make Mozzarella di Bufala, known for its higher fat content and creaminess compared to cow's milk.

Rennet

An enzyme used in cheese-making to curdle the milk and form curds.

Salt

Used for flavoring and preservation during the cheese-making process.

Lactic Bacteria

Cultures added to the milk to help with fermentation and flavor development.

This item may contain the following allergens:

Lactose