Frederic Melton
Buffalo mozzarella, or Mozzarella di Bufala, is a type of cheese made from the milk of the Italian Mediterranean buffalo. It is a popular Italian cheese known for its creamy texture and mild flavour. The cheese is manufactured under strict regulations in select locations in Italy, including Campania, Lazio, Apulia, and Molise. The origin of buffalo mozzarella is said to be the Campania region, where it has been produced for centuries and is often consumed locally. It is also produced in many other countries, including Australia, which has a national herd of more than 700,000 buffalo.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella |
| Type of Milk | Milk from domestic water buffalo or Italian Mediterranean buffalo |
| Texture | Soft, semi-elastic, creamy, rubbery |
| Taste | Mild, rich and creamy |
| Region | Italy, specifically Campania |
| Cities | Rome, Naples |
| Province | Caserta, Salerno, Avellino, Benevento, Foggia, Puglia |
| Trademark | Mozzarella di Bufala Campana |
| Status | denominazione di origine controllata (DOC) status, Protected Geographical Status, Protected Designation of Origin (PDO) |
| Year of Status | 1993, 1996, 2008 |
| Producers | Consortium for the Protection of the Buffalo Cheese of Campania |
| Number of Producers | 200 |
| Calcium Content | High |
| Protein Content | High |
| Cholesterol Content | Low |
| Fat Content | High |
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What You'll Learn
Buffalo mozzarella is made from Italian Mediterranean buffalo milk
Buffalo mozzarella is a type of cheese made from Italian Mediterranean buffalo milk. It originated in Italy, specifically in the region of Campania, and has been produced there for centuries. The cheese is traditionally manufactured in the provinces of Caserta and Salerno, and it is also produced in other regions of Italy such as Lazio, Apulia, and Molise.
The process of making buffalo mozzarella involves heating the buffalo milk and combining it with rennet (a natural milk coagulant) and sometimes citric acid, which causes the milk proteins to coagulate and form curds. These curds are then separated from the liquid (whey) and further processed to create the final mozzarella cheese product. The curds are then moulded by hand into mozzarella, and the spinning allows the curds to become plastic and ready to be pulled into a continuous filament before being formed into various shapes.
Buffalo mozzarella is known for its soft, creamy texture and mild flavour. It has a higher fat content than cow's milk, which contributes to its rich and creamy mouthfeel. The milk is sourced from water buffalo that graze on lush pastures in regions like Campania and Lazio, giving the cheese its distinct flavour.
In Italy, buffalo mozzarella is produced under strict regulations and is protected under the European Union's Protected Designation of Origin (PDO) status. It can only be produced with a traditional recipe in select locations. The Consorzio per la Tutela del Formaggio di Bufala Campana is an organisation that is responsible for the "protection, surveillance, promotion and marketing" of mozzarella di bufala campana.
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It is a traditional product of Campania, Italy
Buffalo mozzarella is a traditional product of Campania, Italy. It is a type of mozzarella made from the milk of the Italian Mediterranean buffalo. The cheese is manufactured under strict regulations in select locations in the regions of Campania, Lazio, Apulia, and Molise.
Mozzarella originated in Italy, specifically in the region of Campania. It was traditionally made from the milk of water buffaloes, which were introduced to the region by the Normans from Sicily in the 11th century. The first references to mozzarella being made from buffalo milk appeared in the 12th century, and the first documented reference to the cheese was made by Bartolomeo Scappi in his book 'L'arte Et Prudenza D'un Maestro Cuoco', published in 1570.
In the province of Caserta, Campania, the Benedictine monks of the San Lorenzo monastery in Capua prepared a cheese called 'mozza' from cow's milk in the 12th century. During the 13th century, dairy farmers in Campania began making mozzarella from buffalo milk, mainly for local consumption. Until the 18th century, buffalo mozzarella was produced in small quantities in the Campania region and consumed locally.
Today, buffalo mozzarella from Campania bears the trademark "Mozzarella di Bufala Campana" and is protected under the European Union's Protected Designation of Origin (PDO) status. This means that it may only be produced with a traditional recipe in select locations within the designated regions. The Consorzio per la Tutela del Formaggio di Bufala Campana (Consortium for the Protection of the Buffalo Cheese of Campania) is an organization of approximately 200 producers that are responsible for the "protection, surveillance, promotion, and marketing" of mozzarella di bufala campana under Italian law.
Buffalo mozzarella is a popular cheese known for its smooth, creamy texture and mild flavor. It is an important part of Italian cuisine and is commonly used in dishes such as pizza, pasta, and Caprese salad. The cheese is soft and semi-elastic in texture and is higher in calcium and protein while being lower in cholesterol than cow's milk mozzarella.
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The cheese has PDO status and is protected by the EU
Buffalo mozzarella is a type of cheese made from the milk of the Italian Mediterranean buffalo. It is traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. In 1993, it was granted Denominazione di Origine Controllata (DOC) status, and in 1996, it received the registry number 1107/96. In the same year, mozzarella di bufala campana was registered as a Protected Designation of Origin (PDO) product by the European Union.
The PDO status is a type of geographical indication created by the European Union in 1992 to preserve the designations of origin of food products. It is a legal protection that ensures that a product's ingredients are sourced, transformed, and elaborated in a specific geographical area. The status is indicated by a distinctive red and yellow badge, and its use is compulsory.
The PDO designation for buffalo mozzarella means that it can only be produced with a traditional recipe in select locations in the regions of Campania, Lazio, Apulia, and Molise. The cheese is produced using Italian Mediterranean buffalo milk under the official government name mozzarella di latte di bufala. This is because Italian buffalo are found in all Italian regions, and only the specific type of mozzarella di bufala campana PDO is produced in the area reaching from Rome, Lazio, to Paestum, near Salerno, Campania. There are also designated production areas in the province of Foggia, Apulia, and Molise.
The Consorzio per la Tutela del Formaggio di Bufala Campana (Consortium for the Protection of the Buffalo Cheese of Campania) is an organization of approximately 200 producers that are responsible for the "protection, surveillance, promotion, and marketing" of mozzarella di bufala campana under Italian law. The PDO status of buffalo mozzarella helps to guarantee the reputation of this regional product and ensures that it is only produced in specific regions of Italy using traditional recipes and local ingredients.
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Buffalo milk is known for its high fat and protein content
Buffalo mozzarella is a cheese made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. The cheese is also produced in many other countries, including Australia, which has a national herd of more than 700,000 buffalo.
The process of making buffalo mozzarella involves heating the milk and combining it with rennet and citric acid or other milk coagulants. This causes the milk proteins to coagulate and form curds, which are then separated from the liquid (whey). The curds are then moulded by hand and spun to become plastic and ready to be pulled into long filaments, which can be formed into various shapes.
The traditional recipe for buffalo mozzarella has been protected since 1996 by the EU and UK as a Protected Designation of Origin (PDO) product. This means that it can only be produced with the traditional recipe in select locations in the regions of Campania, Lazio, Apulia, and Molise.
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It is considered a luxury item
Buffalo mozzarella is a type of cheese made from the milk of domestic water buffalo. It is considered a luxury item for several reasons. Firstly, it has a rich and creamy texture due to its high fat and protein content, which sets it apart from other types of cheese made from cow's milk. The higher fat content of buffalo milk gives buffalo mozzarella a decadent and indulgent quality that is often associated with luxury foods.
Secondly, buffalo mozzarella has a long and prestigious history. It originated in Italy, specifically in the Campania region, and has been produced there for centuries using traditional methods. The cheese is still manufactured under strict regulations in select locations within Italy, contributing to its reputation as a luxury item.
Additionally, buffalo mozzarella is known for its versatility in the kitchen. It is an important ingredient in many Mediterranean dishes, such as pizza, pasta, and Caprese salad. Its ability to enhance a variety of dishes and its association with Italian cuisine, which is often considered a gourmet culinary tradition, further contribute to its perception as a luxury item.
The process of making buffalo mozzarella also contributes to its luxury status. The cheese is produced using traditional methods that have been passed down through generations. The milk is sourced from water buffalo that graze on lush pastures, and the final product is soft, semi-elastic, and fresh, with a unique depth of flavor.
Lastly, buffalo mozzarella has gained international media attention due to concerns about the potential harmfulness of the product from Campania. This attention has brought scrutiny to the production methods and raised awareness about the potential for contamination. As a result, buffalo mozzarella has become even more closely associated with luxury and exclusivity, as consumers may perceive it as a rare or coveted item.
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Frequently asked questions
Buffalo mozzarella is made from the milk of water buffaloes.
Buffalo mozzarella is traditionally manufactured in the Campania region of Italy, specifically in the provinces of Caserta and Salerno.
The earliest references to mozzarella can be found in the 12th century when Benedictine monks of the San Lorenzo monastery in Capua, a town in the province of Caserta, Campania, prepared a cheese called 'mozza' from cow's milk. In the 13th century, dairy farmers in Campania started making mozzarella from buffalo milk, which was considered a cheaper alternative to cow or goat's milk cheese.
Buffalo mozzarella is known for its soft, creamy texture and mild flavor. It is said to be richer in flavor and creamier in texture than cow's milk mozzarella due to the higher fat content of buffalo milk.
Buffalo mozzarella is made by heating milk and combining it with citric acid or rennet, which causes the milk proteins to coagulate and form curds. These curds are then separated from the liquid (whey) and further processed to create the final mozzarella cheese product. The curds are then molded by hand and spun to become plastic and ready to be pulled into long filaments, which are then formed into various shapes of mozzarella.
