Mozzarella di Bufala Campana: Italian Cheese

Mozzarella di Bufala Campana is a fresh, spun-curd cheese from southern Italy. Crafted exclusively from the rich milk of water buffalo, it boasts a DOP certification that protects its heritage and production methods. Its signature soft, moist texture and delicate, milky flavour with a slight tang make it a cornerstone of Italian cuisine and a global favourite.

Distinctive Features

Mozzarella di Bufala Campana is instantly recognisable by its porcelain-white colour and smooth, shiny surface. The cheese is typically formed into plump, round balls, or ‘mozzarelle’, weighing from 10 grams to 800 grams, though larger braided shapes called ‘trecce’ are also common. Its texture is exceptionally soft and elastic, yielding easily to pressure and often releasing a small amount of milky whey, known as ‘latte di giuncata’.

The interior of a fresh ball is layered and fibrous, a result of the pasta filata, or spun-curd, technique. It has a high moisture content, usually around 60%, giving it a wonderfully moist and tender consistency. The flavour profile is a perfect balance of fresh milk sweetness and a distinct, clean lactic acidity, finishing with a subtle, grassy tang that speaks to the buffalo’s diet.

Cheese Varieties

The primary variety is the classic fresh ball, or ‘bocconcini’, consumed within days of production. ‘Ovolini’ are smaller, egg-sized versions, while ‘Ciliegine’ are cherry-sized balls perfect for salads. ‘Trecce’ are braided forms of the cheese, offering the same flavour in a different presentation. ‘Perline’ are tiny, pearl-sized balls often used as a gourmet garnish.

Some producers also offer smoked versions, known as ‘Mozzarella di Bufala Affumicata’, which acquire a golden rind and a deeper, wood-smoke flavour. While still fresh, a slightly aged version, sometimes called ‘stagionata’, is left to develop a firmer texture and more pronounced flavour for a short period, though it remains a fundamentally fresh cheese.

History and Traditions

Mozzarella di Bufala Campana’s history is deeply intertwined with the water buffalo, which were likely introduced to Italy in the seventh century. The marshy terrain of the Campania and Lazio regions proved ideal for raising these animals. By the twelfth century, monks from the monastery of San Lorenzo in Capua were known to offer a cheese called ‘Mozza’ to pilgrims, a direct ancestor of today’s cheese.

The region of Campania is also world-famous for its San Marzano tomatoes, which grow in the volcanic soil near Mount Vesuvius, and its exceptional extra virgin olive oil. This cheese is a central element of the Mediterranean diet and is celebrated in countless local festivals, or ‘sagre’, throughout its production zone. Its production was historically a marker of the agricultural calendar, celebrating the bounty of the land.

Production Process

The production of Mozzarella di Bufala Campana DOP begins with fresh, whole water buffalo milk. The milk is heated and coagulated with natural whey starter, or ‘siero innesto’, from the previous day’s production. The resulting curd is left to acidify and then cut, which allows the whey to separate. The curd pieces are then left to mature in their own whey, a critical step for developing the right acidity.

The matured curd is dipped into very hot water or whey, around 80-90°C, until it becomes pliable. This is the ‘filatura’ or spinning stage, where cheesemakers skilfully stretch and knead the molten curd by hand or machine until it achieves a smooth, homogeneous consistency. The elastic mass is then shaped by hand into balls or braids and immediately plunged into cold water to set its form. The final cheeses are brined for a short time to develop a light salty crust before being packaged in their preserving liquid.

Wine or Beverage Pairings

Regionally, a crisp, acidic white wine like Falanghina or Fiano di Avellino from Campania is a classic pairing. Their citrus and mineral notes cut through the cheese’s richness and complement its lactic freshness. A light, young red wine like a Bardolino or a chilled Frappato can also work well, provided they are served cool and have low tannins to avoid clashing with the cheese’s delicate flavour.

Beyond wine, a dry Italian lager or pilsner provides a refreshing counterpoint. For a non-alcoholic option, a slightly effervescent and tart beverage like a chilled gazosa or a lemonade made with Amalfi coast lemons mirrors the cheese’s acidity beautifully. A dry cider, with its apple-forward acidity, is another excellent international pairing that highlights the cheese’s fresh qualities.

Suitable Fruit and Vegetables

Sun-ripened tomatoes are the quintessential partner for Mozzarella di Bufala Campana. Heirloom varieties or DOP San Marzano tomatoes offer a sweet acidity that balances the cheese’s creaminess. Fresh basil leaves are a non-negotiable herb, their peppery, anise-like fragrance creating the iconic Caprese combination. Roasted bell peppers or grilled zucchini also provide a sweet, smoky contrast that works wonderfully.

Fresh, stone fruits like peaches or nectarines in summer offer a juicy, fragrant sweetness. Figs, either fresh or lightly grilled, provide a honeyed texture and flavour that complements the milky notes. For a bit of bite, peppery arugula (rocket) or radicchio adds a bitter counterpoint that cleanses the palate. Steamed or grilled asparagus spears are another elegant vegetable pairing, especially in the spring.

Suitable Meat and Fish dishes

Thinly sliced prosciutto crudo, such as Parma or San Daniele ham, is a classic salty, savoury accompaniment that wraps beautifully around pieces of cheese. Bresaola, air-dried beef, offers a leaner, more mineral flavour that doesn’t overwhelm the delicate mozzarella. Grilled chicken or turkey breast, sliced and served cold, provides a mild, protein-rich base for a salad featuring the cheese.

For seafood, grilled prawns or shrimp offer a sweet, delicate flavour that pairs nicely. Anchovies, either high-quality salt-packed filets or white anchovies, provide a powerful salty punch that stands up to the cheese’s richness. Smoked salmon, while not Italian, is a popular international pairing, its oily texture and smoky flavour creating a luxurious combination with the fresh cheese.

Presentation

Remove the Mozzarella di Bufala Campana from the refrigerator at least 30 minutes before serving. It should be served at room temperature, around 18-20°C, to allow its full aroma and creamy texture to develop. Present it on a large, flat white plate or a slate board to highlight its brilliant white colour. Use a sharp serrated knife and a two-pronged fork for cutting and serving to preserve its shape.

Arrange whole balls or torn pieces on the plate, allowing space for other elements like tomatoes and basil. Drizzle with a high-quality extra virgin olive oil just before serving to add shine and flavour. Provide small plates and forks for guests. For a more rustic presentation, the cheese can be torn by hand directly onto the serving platter, showcasing its soft, fibrous interior.

Recipe Ideas

Classic Insalata Caprese

This salad is the ultimate expression of summer simplicity and highlights the cheese’s fresh flavour. It relies on the highest quality ingredients: ripe tomatoes, fresh basil, and excellent olive oil. The dish originates from the island of Capri and is a staple of Italian antipasti. It requires no cooking and comes together in minutes for a stunning presentation.

Always assemble the salad just before serving to prevent the tomatoes from making the cheese watery. The salt should only be added at the last moment to avoid drawing out too much moisture. This recipe serves four as a starter and celebrates the tricolore of the Italian flag with its red, white, and green colours.

• 2 large balls (400g) Mozzarella di Bufala Campana DOP
• 4 large, ripe heirloom tomatoes
• 1 large bunch fresh basil
• 3 tbsp extra virgin olive oil
• Flaky sea salt and freshly ground black pepper

1. Slice the tomatoes into 0.5 cm thick rounds.
2. Drain the mozzarella and slice it into similar thickness rounds.
3. Arrange the tomato and mozzarella slices alternately on a large platter.
4. Tuck whole basil leaves in between the slices.
5. Drizzle generously with the extra virgin olive oil.
6. Season liberally with flaky sea salt and a grind of black pepper. Serve immediately.

Mozzarella in Carrozza

This is a classic Roman street food that translates to “mozzarella in a carriage”. It is a delicious fried sandwich that transforms the fresh cheese into a warm, gooey, and crispy treat. It is the perfect way to use day-old bread and slightly older mozzarella that has begun to lose its perfect freshness. The dish is indulgent and incredibly satisfying.

The key to success is sealing the edges of the sandwich well to prevent the cheese from leaking during frying. Using stale bread helps it absorb the egg mixture without becoming soggy. Serve these immediately after frying for the best texture and flavour. This recipe makes four sandwiches, perfect for a shared appetizer or a hearty snack.

• 8 slices of stale white bread, crusts removed
• 1 large ball (200g) Mozzarella di Bufala Campana, sliced
• 2 large eggs
• 60 ml whole milk
• 50 g plain flour
• 100 g fine dry breadcrumbs
• Vegetable oil, for frying
• Salt and pepper

1. Make four sandwiches by placing slices of mozzarella between two slices of bread. Press the edges firmly to seal.
2. In a shallow bowl, whisk the eggs with the milk, and a pinch of salt and pepper.
3. Place the flour and breadcrumbs in two separate shallow dishes.
4. Dredge each sandwich first in flour, then dip in the egg mixture, and finally coat thoroughly in breadcrumbs.
5. Heat about 2 cm of oil in a heavy pan to 180°C.
6. Fry the sandwiches for 2-3 minutes per side until golden brown and crispy.
7. Drain on paper towels and serve hot.

Similar Cheeses and Alternatives

Fior di Latte is the closest relative, made in the same pasta filata style but from cow’s milk instead of buffalo milk. It has a milder, less tangy flavour and a slightly firmer, less creamy texture, making it a common and more affordable alternative for pizzas and cooked dishes. Burrata is another exceptional cheese from Puglia that features a shell of mozzarella filled with stracciatella (shreds of mozzarella) and cream, offering an even richer, more decadent experience. Other fresh Italian cheeses like Scamorza, which is often smoked, provide a different flavour profile while maintaining a similar texture. Outside of Italy, many cheesemakers around the world produce fresh mozzarella from cow’s milk, but they lack the specific terroir and protected methods of the DOP product, resulting in a generally less complex and creamy cheese.

Mozzarella di Bufala Campana: Questions and answers