Buffalo Mozzarella of Campania is a fresh, stretched-curd cheese produced exclusively from the milk of water buffaloes raised in designated regions of southern Italy. It holds Protected Designation of Origin status, legally safeguarding its traditional production methods and geographic origin. This cheese is celebrated for its delicate, milky flavor and characteristically soft, elastic texture.
The specific production zone encompasses several provinces within the Campania region, including Caserta and Salerno. This geographic limitation is crucial, as the local climate and forage contribute to the unique qualities of the milk. The cheese’s name is derived from its primary ingredient and its historical roots in this specific Italian territory.
The production begins with fresh, whole water buffalo milk, which is heated and coagulated using natural whey starter. The resulting curd is cut and left to acidify, developing its distinct structure. This acidification process is carefully monitored, as it is critical for the subsequent stretching phase.
The matured curd is then immersed in hot water or whey and manually stretched and kneaded until it achieves a smooth, pliable consistency. This technique, known as pasta filata, gives the cheese its signature fibrous texture. The warm cheese is shaped into balls and immediately cooled in water to set its form.
Buffalo Mozzarella possesses a brilliant white color and a thin, smooth skin that encases a soft, layered interior. Its aroma is fresh and lactic, with clean milky notes. The texture is notably tender and elastic, offering a slight resistance before yielding.
Upon tasting, it delivers a rich, creamy flavor that is more pronounced than mozzarella made from cow’s milk. A pleasant, mild tanginess balances the inherent sweetness of the buffalo milk. The finish is clean and lingering, without any sharp or salty overtones.
This cheese is a cornerstone of Italian cuisine, most famously featured in Caprese salad with tomatoes and basil. Its excellent melting qualities make it ideal for pizzas, particularly the Neapolitan Margherita. It is best consumed fresh, typically within a few days of production to appreciate its peak texture and flavor.
Beyond classic pairings, it can be used in pasta dishes, baked appetizers, and as a simple standalone dish drizzled with olive oil. Heating should be gentle to prevent it from releasing excessive moisture and becoming rubbery. Its delicate nature means it is rarely aged or used in heavily cooked applications.
Campania’s association with buffalo milk cheese dates back centuries, with historical evidence of production in the marshlands around the Volturno River. The modern industry was formalized in the late 20th century with the establishment of the PDO. This legal protection has been instrumental in preserving traditional methods and ensuring quality.
Production remains deeply artisanal, with many small-scale dairies, or caseifici, operating throughout the designated zones. These producers adhere to time-honored techniques passed down through generations. The cheese is not just a product but a vital part of the region’s cultural and economic identity.
Renowned for its supple freshness and creamy texture, Buffalo Mozzarella, also known as Mozzarella di Bufala, stands distinctively apart in […]
Discovering Buffalo Mozzarella cheese from South Africa Read More »
