Dairy
Mozzarella di Bufala
Mozzarella di bufala is fresh pasta filata cheese from whole water-buffalo milk, stretched into soft ivory balls kept in whey or light brine. The paste is milky, elastic, and sweet with clean dairy aroma; top Campania PDO lots taste of pasture rather than salt alone. Tear for Caprese, add to pizza after baking, or serve with oil and basil. Heat briefly—long ovens toughen the curd. Drain well so sauces stay thick. Eat within days of make.
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Unit
Characteristics
Preparations
FreshSlicedTornWhole
Traits
ElasticFreshHigh MoistureIvoryMilkyPasta FilataSweet
History
IT
Southern Italian buffalo dairying established stretched-curd mozzarella as a regional fresh cheese.
IT
Mozzarella di Bufala Campana received PDO protection for milk origin and method.
Global demand expanded certified and specialty buffalo mozzarella retail.