Buffalo Mozzarella: Big Flavor from a Big Animal
Buffalo mozzarella imparts a delicate flavor that’s hard to get from other cheeses. Check out why this cheese remains in such high regard around the world.
The bigger the bovine, the daintier its cheese. At least that’s what water buffalo lead one to believe. The animals weigh in at up to 2,650 pounds each, but their milk, which has a higher fat and casein (protein) content than cow’s milk, lends itself to a mozzarella that touches the tongue lighter than air. The cheese is beloved for its super-creamy texture as well as its pronounced milky flavor, which is why connoisseurs prefer to enjoy it in near isolation of other ingredients. Its production mirrors that of regular mozzarella: the curd is first separated from the whey, and then the strained curd is kneaded, often lightly salted, and shaped into ball form.
Because buffalo mozzarella originated in Italy, cheese marked with the Mozzarella di Bufala Campana trademark—indicating that it comes from the Campania region of Southern Italy—is considered to be some of the finest and most authentic. However, the only true requirement of buffalo mozzarella is that it’s made with the milk of water buffalo, so there are plenty of esteemed producers in other countries where the animals roam.
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