MOZZARELLA DI BUFALA, THE ULTIMATE FOOD EXPERIENCE

For as much as it used to be a local delicacy, these days Buffalo mozzarella (PDO) – aka Mozzarella di Bufala DOP, in Italian – is one of the foods that people order automatically whenever they see it on a menu. Never mind if the restaurant is in Rome, Abu Dhabi, Shanghai or New York City. Creamy, flavorful and incredibly soft, it is the ultimate mouth-watering experience for dairy lovers all over the world.

Mozzarella di Bufala DOP is a fresh cheese made with the milk of the domestic buffalo, typical of southern Italy. Buffalo’s milk is higher in calcium, protein and lower in cholesterol than cow’s milk used for “standard” mozzarella (Fior di Latte). Although both Fior di Latte and Mozzarella di Bufala DOP belong to the family of stretched curd cheeses (formaggi a pasta filata), the use of Buffalo’s milk makes the flavor of Buffalo mozzarella more intense, with a pleasant acidity. The consistency is different as well, as Buffalo mozzarella is softer and more elastic and – when cut – it releases a larger quantity of milk than Fior di Latte.

Recognized worldwide as yet another Italian culinary masterpiece, the explosion of flavor at the first bite is the secret of the healthy addition it creates. Tasty and boasting an inviting white color, Buffalo mozzarella is the perfect fresh ingredient for almost any type of dish: typically served with tomatoes and a sprinkle of EVO oil, mixed in salads or shredded over pasta and pizza, it is ideally served at room temperature but it is also excellent when cooked.

This little miracle of Italian cuisine is one of the most famous products from the Italian region of Campania and specifically from the provinces of Naples, Caserta, Salerno and Benevento. Its traditional producers are part of the Consortium for the Protection of Mozzarella di Bufala Campana DOP whose policy allows the production in only a few, approved areas outside Campania: namely, the provinces of Latina, Frosinone and Rome (in Lazio), the town of Venafro (in Molise) and the province of Foggia (in Apulia). All these certified producers strictly respect the traditional method of preparation in order to guarantee the highest quality standard and the authentic flavor of true Italian Mozzarella di Bufala DOP.

It is thanks to their work as a Consortium and the progress made in food preservation processes that now Mozzarella di Bufala DOP can be shipped everywhere in the world and be internationally appreciated by top-class chefs and gourmets alike.