Kamil Perry
Mozzarella cheese is traditionally made from the milk of the Italian Mediterranean buffalo, specifically the Asian water buffalo, which were brought to Italy centuries ago. In Italy, mozzarella always refers to the buffalo milk product, while the dense, chewier cow's milk version is known as fiore di latte. Buffalo mozzarella from Campania, Italy, bears the trademark mozzarella di bufala campana and is considered by some to be the best cheese one can have. It is now also being freshly produced in Lebanon under the brand name of Green Bufala Hills. In the United States, while some sources claim that it is absurdly expensive, others claim that it can be found at Whole Foods or a local cheese shop. In the UK, a family in Somerset has been rearing buffalo and selling buffalo mozzarella.
| Characteristics | Values |
|---|---|
| Name of Cheese | Mozzarella di Bufala |
| Type of Milk | Italian Mediterranean Buffalo Milk |
| Origin | Campania, Italy |
| Producers in Italy | 200 |
| Producers in the US | A handful of very small water buffalo farms |
| US Producers | Woodstock Water Buffalo Company, Ramini Mozzarella, Murray's Cheese |
| US Retailers | Whole Foods, DeCicco's Family Markets, Wegman's, Fresh Market, Shoprite, Price Chopper |
| Online Retailers | Igourmet.com, itscheese.com, mozzarelladibufala.org |
| Online Retailers in Japan | Rakuten |
| Online Retailers in Lebanon | Green Bufala Hills |
| UK Producers | Jonathan Corpe and Family |
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What You'll Learn
- Mozzarella di bufala is traditionally manufactured in Italy, specifically Campania
- In the US, it's rare to find buffalo milk products like mozzarella, yoghurt, butter, and aged cheese
- In the UK, a farm in Somerset sells buffalo mozzarella, ice cream, and raw milk
- In Lebanon, Green Bufala Hills sells mozzarella freshly prepared from Italian water buffalo milk
- In the US, some people believe that real buffalo mozzarella is only available in Italy
Mozzarella di bufala is traditionally manufactured in Italy, specifically Campania
Mozzarella di bufala is a type of mozzarella made from the milk of Italian Mediterranean buffalo. It is traditionally manufactured in Italy, specifically in the Campania region, and has been produced there since the 18th century. The process of making this cheese is an artisanal, handmade one, with the mozzarella being cut by human hands even in larger industrial productions.
The water buffalo that produce the milk for this cheese are believed to have been introduced to Italy from Asia, with several theories as to how this occurred. One theory suggests that Asian water buffalo were brought to Italy by the Goths during the early medieval period. Another, more likely theory, is that they were introduced by the Normans from Sicily around the year 1000, with Arabs having introduced them to Sicily. A fourth theory is that water buffalo were brought from Mesopotamia to the Near East by the Arabs, before being introduced to Europe by pilgrims and returning crusaders.
Mozzarella di bufala is produced in select locations in the regions of Campania, Lazio, Apulia, and Molise. The specific type of mozzarella di bufala campana PDO is produced in an area stretching from Rome, Lazio, to Paestum, near Salerno in Campania, with additional production areas in Foggia, Apulia, and Venafro, Molise. The production of this cheese is governed by the Consorzio per la Tutela del Formaggio di Bufala Campana, an organization of around 200 producers that is responsible for the "protection, surveillance, promotion and marketing" of mozzarella di bufala campana under Italian law.
The process of making mozzarella di bufala begins with the milking of the water buffalo, with farmers having only 60 hours to begin the cheese-making process once the milk has been obtained. The milk is then acidified by adding whey rennet from water buffalo raised on the same farm or in the direct neighbourhood. The milk is heated to between 33 and 39 degrees centigrade, and calf rennet is added to coagulate it. The resulting curds are mixed with boiling water, melting and bonding to give them a stretchy quality. The cheesemaker then shapes and cuts the mozzarella before placing it in cold water to harden. The cheese is then placed in brine and salted before packaging. The familiar liquid surrounding the cheese in its packaging is a mix of salty brine and acid, which protects the taste and texture and contributes to the flavour.
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In the US, it's rare to find buffalo milk products like mozzarella, yoghurt, butter, and aged cheese
In the United States, it is uncommon to find buffalo milk products such as mozzarella, yoghurt, butter, and aged cheese. This is due to a variety of factors, including the perishable nature of buffalo milk products, the low milk yield of water buffalo, and the resulting high prices of these goods.
Buffalo milk cheeses, such as mozzarella, have a short shelf life and lose their freshness rapidly. They begin to break down after about a week and develop an unpleasant sourness. This characteristic makes it challenging to distribute and sell these products on a large scale, especially compared to cow's milk cheeses, which have a longer shelf life.
Water buffalo also produce significantly less milk per day than cows, making it challenging for farmers to make a living solely from selling buffalo milk or making cheese. As a result, buffalo milk products are often more expensive, which can deter consumers.
Despite these challenges, there is a growing interest in and demand for buffalo milk products in the United States. Some specialty producers, such as Murray's Cheese, offer buffalo mozzarella, known for its sweet, silky texture and higher fat content than cow's milk mozzarella. Additionally, some small farms and dairies have emerged to meet the demand for buffalo milk yoghurt and other dairy products.
While it may still be challenging to find buffalo milk products in the United States, enthusiasts and cheese experts alike are drawn to their unique qualities. The search for these elusive dairy treats can be part of the appeal, and some consumers are willing to pay a premium to taste these rare delicacies.
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In the UK, a farm in Somerset sells buffalo mozzarella, ice cream, and raw milk
Corpe's interest in the unique benefits of buffalo milk led him to visit Italy, Holland, and Sweden to research the water buffalo breed and product development. He initially collaborated with an artisan ice cream producer, Amanda Stansfield of Granny Gothards, to create ice cream using buffalo milk. However, his ultimate goal was always to make mozzarella. After a collaboration in London fell through and other local cheese makers in Somerset turned him down, Corpe decided to make the cheese himself.
It typically takes up to five years to truly understand mozzarella-making, but Corpe's logical approach and structured processes, combined with mentorship from an Italian cheese-making expert, have helped him produce high-quality buffalo mozzarella in a shorter time frame. The mozzarella is described as having gentle, creamy flavours with a salty note, a soft, silky texture, and a delicate creaminess. In addition to the traditional full-sized balls of mozzarella, Buffalicious also offers Bocconcini, bite-sized pearls of buffalo mozzarella, and Treccia, a plait of mozzarella curd.
The farm's water buffalo are reared according to the highest welfare standards, with minimal imported nutritional supplements. During the cold and wet winters, the buffalo are housed indoors, and they are free to range on the lush green grasses of the Somerset countryside during the rest of the year. The slow and grass-fed buffalo produce lean and flavourful beef and milk that is higher in butterfat and A2 beta-casein protein than standard cow's milk.
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In Lebanon, Green Bufala Hills sells mozzarella freshly prepared from Italian water buffalo milk
Mozzarella cheese is traditionally made from water buffalo milk. Mozzarella made from water buffalo milk, or Mozzarella di Bufala, is considered to be of higher quality and better taste than mozzarella made from cow's milk. It is a brighter white, softer, less firm, and more moist. It is also spongier and has a stronger, tangier, almost sour taste.
Fattoria Del Sole is another mozzarella producer in the MENA region. They make their cheese from fresh buffalo milk delivered daily from their farm in the Beqaa Valley, which was set up with imported Italian water buffalos. They produce more than 17 different kinds of cheese, including Mozzarella Di Bufala, Mozzarella Light, Cherry Mozzarella, Mozzarella Rouleau, and Mozzarella Sheet.
Mozzarella di bufala is more expensive than its cow's milk counterpart, but its unique taste and texture make it worth the price. It is also highly perishable, so it is best to eat it soon after purchasing to enjoy its peak freshness.
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In the US, some people believe that real buffalo mozzarella is only available in Italy
The history of buffalo mozzarella in Italy dates back to the 12th century, when references to cheese products made from water buffalo milk first appeared. It became widespread in southern Italy in the 18th century and has since become a staple in Italian cuisine.
In recent years, there have been concerns about the potential contamination of buffalo mozzarella produced in Campania due to the Naples waste management issue. This led to a temporary ban on the importation of Italian buffalo mozzarella by several countries, including South Korea, Japan, China, Russia, and Germany. However, these bans have since been lifted as levels of dioxin and heavy metal were found to be well below the legal limit.
Despite the availability of buffalo mozzarella in other countries, including the United States, some Americans still believe that the best quality and most authentic buffalo mozzarella can only be found in Italy. This may be due to the fact that fresh buffalo mozzarella has a very short shelf life and is highly perishable, making it difficult to import into the US without compromising its quality and freshness. Additionally, the US has strict laws regarding the import of fresh cheeses, further limiting the availability of true Italian buffalo mozzarella in the country.
While it may be challenging to find authentic Italian buffalo mozzarella in the US, there are a few options for those who are eager to try it. Some specialty cheese shops and online retailers, such as Igourmet.com, offer imported buffalo mozzarella from Italy. However, it is important to note that the shipping costs can be high, and the quality may still not compare to that of the fresh cheese found in Italy.
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Frequently asked questions
You can buy buffalo mozzarella from Whole Foods or a local cheese shop. You can also try ordering it online from Igourmet.com.
You can buy buffalo mozzarella from DeCicco's Family Markets in the Hudson Valley and downstate. You can also try Buffalicious, a brand of mozzarella made from the milk of water buffalo reared in Somerset.
Rakuten sells buffalo mozzarella in Japan.
You can buy buffalo mozzarella from big supermarkets in Lebanon under the brand name Green Bufala Hills.
Buffalo mozzarella is traditionally made in Campania, Italy, especially in the provinces of Caserta and Salerno.
