Dishes
Mozzarella di bufala: why buffalo mozzarella tastes different
In short: mozzarella di bufala is mozzarella made from the milk of water buffalo. It is fuller, creamier and slightly tangier than cow's milk mozzarella. The best known is mozzarella di bufala Campana, which has a protected designation of origin.
How is mozzarella made?
Mozzarella is a pasta filata cheese: the curd is kneaded and stretched in hot water until it is smooth and glossy, then shaped into balls by hand. The word comes from mozzare, to cut off, the way the cheesemaker pinches off each ball.
Buffalo or cow?
Cow's milk mozzarella is often called fior di latte in Italy. Buffalo milk contains more fat and protein, making the cheese creamier and richer. Mozzarella di bufala Campana mainly comes from Campania, the region around Naples.
Buffalo mozzarella at Benoti
- Caprese e Basilico: fresh buffalo mozzarella with cherry tomatoes and basil.
- Pinsa Regina: pinsa with buffalo mozzarella and tomato sauce.
Want it even creamier? Then try burrata.
Frequently asked questions
Why is the salad called Caprese?
The insalata caprese is named after the island of Capri in the Gulf of Naples. Tomato, mozzarella and basil together form the colours of the Italian flag.
Should mozzarella be eaten cold?
Preferably not ice cold: at room temperature you taste its milky, fresh flavour best.