Meet the Queen of Italian Cheese: Mozzarella di Bufala!
Did you know Italy has a queen?
She is white, fresh, milky, and deeply loved by Italians. She enjoys being surrounded by tomatoes, basil, and extra virgin olive oil. And when she rests on a pizza, she melts into pure bliss.
Her name?
Ladies and gentlemen, meet Her Royal Highness, Mozzarella di Bufala. We’ve invited a professional cheese taster to tell us all about this regal delight.
This queen of Italian cheese is made from the prized milk of water buffalo raised in southern Italy.
What Is Mozzarella di Bufala?
First things first, in Italy the word mozzarella technically refers only to buffalo mozzarella. Mozzarella made from cow’s milk has its own name: fior di latte, which literally means “flower of milk.”
Outside Italy, however, the word mozzarella often becomes a blanket term. That is why true buffalo mozzarella is usually labeled as mozzarella di bufala, to clearly distinguish it.
Mozzarella di bufala is made using the pasta filata method, also known as stretched curd. During this process, the cheese is stretched and then cut into pieces. This cutting action is called mozzatura, from the verb mozzare, meaning “to cut off.” That is exactly where the name mozzarella comes from.
Because buffalo milk is rich in casein, it is not consumed as a drink in Italy. Instead, it is transformed into extraordinary dairy products such as mozzarella, burrata, ricotta, yogurt, and even gelato.
Where Mozzarella di Bufala Comes From
Mozzarella di bufala holds DOP status (Protected Designation of Origin). This certification guarantees that the cheese is authentic, high quality, and produced in a specific geographical area using traditional methods.
Most mozzarella di bufala is produced in Campania, but it can also be found in parts of Lazio, Molise, and Puglia. The DOP label protects not only the product itself, but also the craftsmanship and knowledge of local producers, preserving these traditions for future generations.
How Italians Use Mozzarella di Bufala
In Italy, mozzarella di bufala appears in many classic dishes. Italians enjoy it fresh, sliced with tomatoes in a caprese salad, paired with cured prosciutto, baked into eggplant parmigiana, or used as a topping for pizza.
It also stars in traditional recipes like mozzarella in carrozza, where the cheese is sandwiched in bread and fried until golden and irresistible.
Mozzarella di bufala comes in different shapes as well. You may find large balls, small bocconcini (meaning “little mouthfuls”), knotted forms called nodini, or braided versions known as trecce.
Mozzarella di Bufala vs Cow’s Milk Mozzarella
Compared to cow’s milk mozzarella, mozzarella di bufala is richer, more flavorful, and noticeably juicier. Cow’s milk mozzarella has a milder taste and a springier texture, while buffalo mozzarella is softer and more succulent.
Both cheeses use the same production technique, but the milk makes all the difference.
How to Serve Mozzarella di Bufala the Italian Way
To truly appreciate mozzarella di bufala, Italians keep things simple.
One of the best ways to enjoy it is in a classic caprese salad. Slice ripe tomatoes and mozzarella, add fresh basil leaves, drizzle with good extra virgin olive oil, and finish with a little black pepper if you like. Serve with plenty of bread to soak up the juices for a true taste of Italian summer.
For the best flavor, take mozzarella di bufala out of the refrigerator about 30 minutes before serving. This allows it to reach room temperature, making it softer, more aromatic, and perfectly juicy.
Always store it in the fridge covered in its own liquid to prevent it from drying out. And remember, good mozzarella should almost “cry.” The fresher you eat it, the better it tastes.