Mozzarella di Bufala on a platter

Mozzarella di Bufala


What comes to mind when you think of Mozzarella? That perfect porcelain white coloured globe, that pristine white sphere that is so succulent and tasty, delicious in every way and always perfect in every situation. The term “mozzarella”  is abused and misused throughout, so let us help you get a clear picture as to what real mozzarella is and why the authentic stuff has gained it’s right to be considered a luxury product. (That is to die for).

Let’s start off by explaining what mozzarella is. Mozzarella di Bufala is made with whole water bufalo milk, while mozzarella made from cows milk is called Fior di latte. The term comes from the Neapolitan dialect word “mozzare” which means “to cut off”.  Why is this? The stretched curd used to make this cheese is cut off by using the index finger and the thumb. This term first appeared in historic documents dating back to the 12th century.

Let’s take a look at how this wonder is made

It all starts off with pristine and healthy whole buffalo milk.

Natural whey (from the production of the previous day) is added to the milk and bought to a temperature of 33 – 39°C. Natural calf rennet is then added. This is when the magic begins.

Chunks of curds

Within minutes curds are formed. These cheesy lumps are broken down, with a special tool, to the size of a walnut.  It is left to “mature” in it’s serum at a controlled temperature for some time. This all has to do with having it reach the perfect PH level to then be kneaded.

bigger chunks of curd

Once the cheese-maker believes it is mature enough, he will start working on it. The fresh curd is chopped up and kneaded in hot water (nearly 90%) and salt.

hands kneading mozzarella curd

The capable hands of cheese-makers turn this homogenous mass into the most delicious and unique bundle of joy for your palate! Seeing them at work is pure pleasure for the eyes.

Like magicians they pull, turn, knead, manipulate and shape the curd. Before you know it you have a juicy mozzarella appear in front of your very eyes.  The entire procedure is mesmerizing!

A braid of mozzarella

Mozzarella di bufala

Mozzarella di Bufala Campana DOP can only be produced in 7 provinces of Central Southern Italy. (Caserta, Salerno, Naples, Frosinone, Rome, Latina, Apulia). It holds the status of a Protected Designation of origin product since 1996 under the European Union.

How to enjoy it

There are many ways to taste and enjoy Mozzarella di Bufala. With fresh tomatoes, a drop of extra virgin olive oil, a few leaves of basil, or even shredded on pizza. However nothing can compare to eating a genuine mozzarella di bufala on it’s own. Can you picture the aromas and the flavour of such an experience? Good right? 

You could actually enjoy such an moment on our 90-Minutes Mozzarella & Burrata Tasting.

We have selected a very special location that prepares fresh buffalo mozzarella and burrata every single day. Join our early dinner 90-Minute Mozzarella & Burrata Tasting and enjoy these genuine products paired with the perfect wine, prosciutto and white pinsa pizza. It is a great family experience!

We would like to the thank ONAF – Organizzazione Nazionale degli Assaggiatori di Formaggio- for the pictures.

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Mozzarella di Bufala, an iconic local cheese - Food Tours
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