Buffalo mozzarella

Buffalo mozzarella (Mozzarella di Bufala) is a type of cheese made from the milk of the domestic Italian water buffalo. It is a product traditionally produced in Campania, especially in the provinces of Caserta and Salerno.

History

The history of buffalo mozzarella is intertwined with the history of the water buffalo in Italy. The first evidence of the presence of these animals in Italy dates back to Roman times, when the Asian water buffalo was introduced to the Mediterranean basin. The production of buffalo mozzarella began in the 12th century, in the monasteries of Capua and Caserta.

Production

Buffalo mozzarella is produced using a technique called pasta filata. The process begins with the separation of the buffalo milk's whey. The curd is then placed in hot water and kneaded until it reaches a smooth, elastic consistency. This is then formed into balls which are cooled and packaged in brine.

Nutritional value

Buffalo mozzarella is rich in protein, calcium and vitamin A. Compared to cow's milk mozzarella, it has a higher fat content, but also a higher protein content.

Culinary uses

Buffalo mozzarella is a key ingredient in many Italian dishes, such as Caprese salad, pizza, and lasagna. It is best consumed fresh, within a few days of production.

See also

• List of Italian cheeses
• List of water buffalo cheeses

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