Mozzarella di Bufala

1. History

Mozzarella di Bufala originates from Italy's Campania region, tied to water buffaloes introduced around the 11th century in marshy plains. First mentions date to the 12th century, with monks from San Lorenzo in Capua offering "mozza" to pilgrims. In the 18th century, the Bourbon royal family promoted its breeding and production in dedicated sites like Reggia di Carditello.

2. Physical characteristics

This cheese appears as smooth, shiny white balls with an elastic and tender texture from stretched curd process. It releases abundant whey when pressed, indicating freshness. Its thin, taut skin makes it delicate, typically weighing 100g to 1kg.

3. Taste profile

Mozzarella di Bufala delivers a sweet, creamy flavor from high-fat buffalo milk, with subtle floral notes and mild acidity. It lacks bitterness, offering exceptional freshness. Best enjoyed fresh or in salads for its melt-in-the-mouth quality.

4. Production zone and period

Produced solely in Campania's Caserta and Salerno provinces, plus parts of Lazio. Seasonal production peaks from March to October, aligning with buffalo lactation cycles. Marshy areas like Piana del Sele and Piana del Volturno suit buffalo farming.

5. Certification

Protected PDO (DOP) status since 1996 ensures origin and strict production rules. Only local buffalo milk and traditional methods qualify. This designation safeguards its authenticity and superior quality.