Is Mozzarella really made from buffalo milk? Sometimes it is, in fact. Mozzarella di Bufala along with Pasta is the queen of the Campania region. It is usually white and solid but can have different consistency as well.
Mozzarella di Bufala is one of Italy’s protected products with a DOP or Denominazione d’origine protetta designations. Buffalo came to Campania at the beginning of the Middle Ages as beasts of burden. Their traditional home is in the marshy area between Caserta and Salerno. Some say that the home of Mozzarella is the town of Aversa in Campania.
Mozzarella can be served as at the beginning of the meal as an antipasto, as a main course, a second course, as a snack, a side and even a dessert. The name Mozzarella comes from the action that the dairy farmer does, they cut off a piece of the cheese or mozzare with thumb and the index finger.
It is hard work and is generally taught from one generation to the next. Each mozzarella is to have the same weight just by eyeballing the amount cut off. This is done wholly without using scales and is a source of pride for the dairy farmers. Mozzarella can be served as an oval ball or in a braided version.
The right mozzarella is a key ingredient in making the perfect pizza. This is one of the reasons why the pizza from Campania is considered to be the best Italian pizza. Mozzarella di Bufala has made a splash all over the world and can be bought in many different countries.
February 3, 2010 at 9:50 pm |
The flavor of authentic Mozzarella di Bufala is unmistakeable. And divine.
I remember visiting a “caseificio” (buffalo farm where mozzarella was produced) near Paestum and when I bought the freshly made bocconcini, the vendor/producer told me to wait another hour before eating, because the cheese-making process was still happening.
Mozzarella can be stored in its whey serum (light milky liquid) at room temperature for 2-3 days… never in the fridge!!
Ciao
True Italian Mozzarella Lover
March 9, 2010 at 3:29 pm |
Mozzarella di Bufala isn’t only a Compania product, the Le Marche region also produces some excellent bufala mozzarella. In fact, any mozarella labelled bufala must be made with water buffalo milk. Water buffaloes are smarter and cuter than cows, so it’s all good!
Another bonus is the whey, it makes an excellent marinade/meat tenderizer.