Bushra Griffith
Water buffalo cheese is a dairy product made from the milk of water buffalo. It is produced mainly in Italy, India, and Indonesia, and is known for its rich, creamy, and slightly sweet taste. Water buffalo milk has a higher butterfat content, making it ideal for cheesemaking, and it is traditionally used to make mozzarella. Buffalo mozzarella, or Mozzarella di Bufala, is considered to be of higher quality and better taste than cow's milk mozzarella. It is softer, less firm, and more moist, with a tangier and slightly sour taste.
| Characteristics | Values |
|---|---|
| Taste | Stronger, tangier, almost sour, mellow, nutty |
| Texture | Softer, less firm, moist, spongy |
| Colour | Brighter white |
| Aroma | Sweet, beckoning, lactic |
| Comparison with cow milk mozzarella | Mozzarella di Bufala enhances the flavour of tomato and basil |
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What You'll Learn
Water buffalo cheese is made from water buffalo milk
Mozzarella, or Mozzarella di Bufala, is traditionally made from water buffalo milk and is considered a higher-quality, better-tasting cheese than mozzarella made from cow's milk. It has a brighter white colour, softer texture, and a stronger, tangier taste. The water buffalo milk variety also enhances the flavour of tomato and basil, whereas cow's milk mozzarella competes with these flavours.
Other types of cheese made from water buffalo milk include Nguri, a cheese from the Fujian province in China, which is prepared in a ball shape similar in size to a table tennis ball, and has a soft, leathery texture. In Indonesia, a cheese-like traditional Batak dish called dali is made by boiling buffalo milk coagulated with papaya leaf or unripe pineapple juice. It has a yellowish-white appearance, a tofu-like texture, and a mild flavour.
Water buffalo milk is also used to make butter, with Italian buffalo butter described as having mellow, nutty notes that pair well with steamed asparagus or wax beans.
Water buffalo meat is also consumed and is known for its nutritional value, containing less saturated fat, cholesterol, and calories, and more protein than beef. It has a similar taste and texture to beef but with a milder flavour and softer texture.
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It's traditionally made in Italy, specifically Campania
Water buffalo cheese, or Mozzarella di Bufala, is traditionally made in Italy, specifically in Campania, and is considered to be of higher quality and better-tasting than mozzarella made from cow's milk. The cheese is produced using the milk of Italian Mediterranean buffalo by the pasta filata method. It is typically manufactured in the provinces of Caserta and Salerno, with the animals grazing in the grassy mountain pastures of the region.
Campania, the birthplace of Mozzarella di Bufala, has a temperate and rainy climate, similar to that of the Andes. The water buffalo in this region live outdoors their whole lives and produce about a gallon and a quarter of milk per day. The milk from these animals is particularly suited to cheesemaking due to its high butterfat content, giving it a deliciously creamy texture.
Mozzarella di Bufala has a brighter white colour than cow's milk mozzarella, and its softer, less firm, and more moist texture makes it easier to tear apart. It has a stronger, tangier, almost sour taste, and its depth of flavour has been described as "poetry". The cheese is best enjoyed fresh, and in Italy, it is recommended to eat it within three days.
While it is difficult to find authentic Mozzarella di Bufala outside of Italy, some producers, such as Quattro Portoni, export their buffalo milk products internationally. These cheeses can be found in specialty shops and are known for their rich and mild flavours, as well as their dense and chalky yet smooth textures.
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Mozzarella di Bufala is a popular type of water buffalo cheese
Mozzarella di Bufala has a distinct flavour and texture that sets it apart from other types of mozzarella. It is known for its bright white colour, soft and semi-elastic texture, and tangy, smooth taste. Compared to cow's milk mozzarella, it is often considered to be of higher quality and better taste. The cheese made from buffalo milk is also higher in calcium and protein while being lower in cholesterol.
The history of water buffalo in Italy is a subject of debate, with several theories regarding their introduction to the country. One theory suggests that Asian water buffalo were brought to Italy by Goths during the early medieval period migrations. Another hypothesis, considered the most likely by the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana, is that the Normans introduced them to Sicily in 1000, and they later made their way to Italy.
Mozzarella di Bufala has gained recognition and popularity worldwide, with restaurants in San Francisco, such as Mozzarella di Bufala Pizzeria, serving classic Italian dishes featuring this delicious cheese. The cheese has also faced challenges, such as the contamination issues in Campania in 2008, which impacted local sales and resulted in a temporary ban on mozzarella exports to China.
Today, Mozzarella di Bufala remains a sought-after delicacy, with enthusiasts praising its ability to enhance the flavours of tomato and basil in dishes like Caprese salad. Its production is protected and promoted by organisations like the Consorzio per la Tutela del Formaggio di Bufala Campana, ensuring the continued enjoyment of this beloved cheese.
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It's softer, less firm, and more moist than cow's milk cheese
Water buffalo cheese is produced using the milk from water buffalo. It is known for its soft, moist, and less firm texture compared to cow's milk cheese. This difference in texture is particularly noticeable in mozzarella, where the water buffalo milk variety, or Mozzarella di Bufala, is softer, less firm, and more moist than its cow milk counterpart. It is also easier to tear apart and has a slightly spongy texture when squeezed lightly between the fingertips.
The softer texture of water buffalo milk cheese can be attributed to the higher butterfat content in water buffalo milk. Water buffalo milk is deliciously creamy and tends to have higher butterfat content, making it ideal for cheesemaking. The higher butterfat content contributes to the softer, more moist texture of the cheese.
In addition to its softer texture, water buffalo milk cheese also has a distinct flavour. Mozzarella di Bufala, for example, has a stronger, tangier, and almost sour taste compared to cow's milk mozzarella, which is sweeter and milder. The higher butterfat content in water buffalo milk may also contribute to the richer, more savoury flavour of the cheese.
The difference in taste and texture between water buffalo and cow's milk cheese can be quite noticeable, even to those who are not cheese connoisseurs. Some people prefer the stronger flavour and softer texture of water buffalo milk cheese, while others may find it too tangy or moist. However, it is worth noting that the quality and freshness of the cheese can also affect its taste and texture, as some have noted that the Mozzarella di Bufala purchased in Italy tasted better than the imported version.
Overall, water buffalo milk cheese, particularly Mozzarella di Bufala, offers a unique sensory experience with its softer, less firm, and more moist texture compared to cow's milk cheese. Its higher butterfat content contributes to both the texture and flavour of the cheese, making it a sought-after delicacy that is well worth trying, especially when fresh.
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It has a stronger, tangier taste than cow's milk cheese
Water buffalo cheese, or Mozzarella di Bufala, has a stronger, tangier taste than cow's milk cheese. It is often described as having a depth of flavour that makes even the freshest cow's milk mozzarella taste comparatively bland. In fact, some people claim that cow's milk mozzarella competes with the flavours of tomato and basil in a caprese salad, whereas buffalo mozzarella enhances them.
Mozzarella di Bufala is considered to be higher quality and better tasting than cow's milk mozzarella. It is brighter white in colour, softer, less firm, and more moist. It is also spongier and easier to tear apart. One source describes it as having a "sweet, beckoning, lactic aroma".
The difference in taste between the two types of cheese is due in part to the higher butterfat content of water buffalo milk, which also makes it ideal for cheesemaking. It has a more pronounced flavour than cow's milk, which some describe as mild and sweet. Water buffalo milk also has more calcium and protein than cow's milk, and twice the amount of solids, resulting in a thicker yogurt without the need for straining.
The conditions in Italy, where Mozzarella di Bufala is traditionally made, are also thought to contribute to its superior taste. Water buffalo have lived in the hills around Naples for around 1,000 years, and the temperate, rainy climate of the region is ideal for their milk production.
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Frequently asked questions
Water buffalo cheese has a stronger, tangier, and almost sour taste. It is considered to be higher quality and better tasting than cow's milk cheese.
Water buffalo cheese is commonly used in Italian dishes such as Caprese salad. It is also used in Indonesian dishes such as dali ni horbo and Indian dishes such as khoa.
Water buffalo cheese can be purchased at specialty shops and farmers' markets. In the United States, it is available at a handful of restaurants in the Bay Area and a few farmers' markets in New York.
Water buffalo cheese is brighter white, softer, less firm, and more moist than cow's milk cheese. It is also easier to tear apart and has a spongier texture.
