Dairy
Buffalo
Buffalo-milk cheese is made from the rich, high-fat milk of water buffalo—most famously the Italian Mediterranean buffalo whose milk underpins mozzarella di bufala, but also dairy buffalo herds in South Asia and the Middle East. Fat and casein levels run higher than typical cow milk, giving pasta filata and fresh cheeses a luxurious mouthfeel, ivory colour, and sweet dairy aroma. In the kitchen buffalo cheeses star in Caprese, pizzas, and antipasti when fresh and stretchy; firmer buffalo scamorza, provolone, and caciocavallo melt or grate with a richer profile than their cow cousins. Keep cold, serve young pastas filata near room temperature, and heat gently so the high fat does not oil out.
Also known as: Formaggio di bufala, Buffalo milk cheese / paneer styles, Gebna from buffalo milk
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.81 g
- Saturated Fat 6.64 g
- Trans Fat 0.2 g
- Monounsaturated Fat 2.86 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 30.6 mg
- Sodium 78.9 mg
- Salt 0.2 g
- Total Carbohydrate 5 g
- Dietary Fibre 0 g
- Total Sugars 2.5 g
- Complex / starch 0 g
- Protein 4 g
- Water 78 g
- Energy 124 kcal
- Water 78 g
- Carbohydrates 5 g
- Sugars 2.5 g
- Protein 4 g
- Fat 9.81 g
- Saturated Fat 6.64 g
- Monounsaturated Fat 2.86 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.05 g
- Trans Fat 0.2 g
- Vitamins 29.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
- Minerals 330 mg
- Major Minerals 329 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 30.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.5 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.5 ·
Minerals
Buffalo of Cheese: composition reflects this culinary part relative to the whole ingredient.
History
South Asian dairy cultures used buffalo milk for fresh coagulated cheeses and cooking dairy long before industrial dairying.
Water buffalo established in southern Italy supported the rise of mozzarella di bufala Campana traditions.
PDO protection for Mozzarella di Bufala Campana fixed origin, milk species, and method for the iconic buffalo cheese.
Specialty buffalo dairies outside Italy expanded buffalo ricotta, burrata, and hard cheeses into global retail.