L’italie des fromages
L’italie des fromages Mozzarella di bufala
What it is
This is fresh mozzarella made from the milk of water buffaloes, a traditional practice in certain regions of Italy. The milk from these animals gives the cheese a distinct richness and a slightly tangier flavor compared to cow's milk mozzarella. It is typically sold in a brine to maintain its moisture and delicate texture. The cheese has a soft, yielding consistency and a clean, milky aroma.
How people cook with it
This fresh cheese is a star ingredient in many simple yet elegant dishes. It shines when paired with bright, fresh flavors.
- Topped on pizza
- Added to Caprese salad
- Stuffed into pasta
- Served with grilled vegetables
When preparing dishes, this mozzarella is best handled gently. For salads, tear it into rustic pieces rather than slicing precisely. On pizzas, add it towards the end of baking to prevent it from melting into an oily puddle. It can also be stuffed into ravioli or tortellini, or simply served at room temperature with a drizzle of olive oil and fresh basil. Its delicate nature means it is not ideal for high-heat cooking for extended periods.
How it differs from similar foods
Compared to standard cow's milk mozzarella, buffalo mozzarella offers a creamier texture and a more pronounced, slightly tangy flavor profile. The higher fat content in buffalo milk contributes to its luxurious mouthfeel and richer taste, making it a more artisanal choice.
Who it is for
Home cooks and chefs who appreciate authentic Italian ingredients will enjoy this cheese.
How to keep the rest
After opening, keep any remaining mozzarella submerged in its original brine or fresh water in an airtight container. Store in the refrigerator and consume within a few days for optimal freshness and texture. Do not freeze, as this will alter its delicate consistency.