The following steps are required to make buffalo mozzarella. The main difference between the PDO Mozzarella di Bufala Campana and the “Fior di Latte” (*1) is the type of milk used to make these cheeses. To prepare the first, as it is easy to understand from the name, buffalo milk is used, while the other is made with cow`s milk. Although the production method of the two dairy specialties is almost identical, the difference in the main ingredient has an effect: while fresh mozzarella is packaged as balls in a liquid for short-term consumption, traditional mozzarella (also known as aged, block or processed mozzarella) is dry-packaged in blocks – or cubes, Pieces, chopsticks, slices or shreds cut into blocks – for less immediate consumption. However, shape, packaging and shelf life are not the only differentiating factors. Unlike fresh mozzarella, the texture of traditional mozzarella is firm instead of soft; its taste is saltier thanks to the added sodium; and its low moisture content makes it more fusible. Mozzarella was certified by the European Union in 1998 as a Traditional Speciality Guarantee (TSG). This safeguard system provides that mozzarella sold in the European Union is produced according to a traditional recipe. TSG certification does not state the origin of the milk, so any type of milk can be used, but it is speculated that it is usually made from whole milk.  Campanian buffalo mozzarella bears the brand “mozzarella di bufala campana”. Read more Several variants have been formulated and prepared specifically for use on pizza, such as low-moisture mozzarella cheese.   The International Dictionary of Food and Cooking defines this cheese as “a cottage cheese spun similar to cow`s milk mozzarella” that is “used specifically for pizza and contains slightly less water than real mozzarella.”  Once shaped, fresh mozzarella is packaged in liquid for quick consumption, while conventional mozzarella can dry and harden.
Buffalo mozzarella is a fundamental ingredient in the preparation of the queen of pizzas: the “Margherita”. Although the most famous Neapolitan specialty in the world can also be prepared with “regular” mozzarella (“Fior di Latte TSG”, made from cow`s milk), there is no doubt that the buffalo-based one is by far the ideal choice because it is tastier. When mozzarella is twisted into a braid, it is called a breccia. Mozzarella is also available in smoked (affumicata) and reduced humidity packaged varieties. [ref. needed] Burrata consists of plump fresh mozzarella filled with creamy stracciatella. “It`s nothing more than fresh mozzarella wrapped around a kernel of cream, salt and cottage cheese,” says Sommer. “It`s decadent rich and tasteful.” Mozzarella di Bufala is the original mozzarella cheese. A soft, fresh mozzarella made from water buffalo milk and stored in water, brine or whey to keep it soft is packaged as balls or logs instead of blocks. Common shapes include large 10-gram balls, golf ball-sized balls known as “bocccini,” cherry-sized pearls known as “ciliegine,” braids called “breccias,” and knots known as “nodini.” Because water buffalo milk contains more protein, fat and calcium than cow`s milk, mozzarella di bufala has a creamier texture than cow`s milk mozzarella and is richer, sweeter and spicier – with a more “natural” taste. Apart from Italy, his birthplace, buffalo mozzarella is produced in many other countries around the world. There are producers in Switzerland, the United States,, Australia, Mexico, Brazil, Canada, China, Japan, Venezuela, Argentina, Great Britain, Ireland, Spain, Sweden, Colombia, Thailand, Israel, Egypt, India, and South Africa, who all use milk from their own herds of water buffalo.
Address: Reggia di Caserta, run by Cavallerizze Via Gasparri, 1 – 81100 Caserta (Italy) Website: www.mozzarelladop.it Mail: email@example.com Phone: +39 0823 424780 Buffalo mozzarella is a type of cheese that, as its name is easy to understand, is made with buffalo milk: it differs significantly from “fior di latte”, another type of mozzarella made from cow`s milk. Originally from the Campania region (in southern Italy), this famous specialty belongs to the category of stretch curd (formmaggi a “pasta filata”), made by heating the curd, which thus becomes elastic. This allows the cheesemaker to process it and adjust the shape and size of the dough. Although it comes in different forms, the most classic buffalo mozzarella is round and has an inviting white color. To fully understand the value of this culinary masterpiece, it is necessary to bite it: this leads to the fact that a large amount of milk is spilled, creating an explosion of taste in the mouth. “In spring, summer and autumn: cheese, milk, fresh butter, ricotta, fresh mozzarella and cottage cheese”. The term “mozzarella” is derived from the Italian verb “mozzare” (“to tear”) and refers to the method used by cheesemakers to cut cheese dough into portions of different shapes and sizes. Not surprisingly, the first written records of this specialty, dating from the 12th century (*1), use the name “mozza”. The word as we know it today first appeared in 1570 in a cookbook (*2) by Bartolomeo Scappi, who wrote: The word as we know it today first appeared in 1570 in a cookbook (*2) by Bartolomeo Scappi, who wrote: Mozzarella made from sheep`s milk, sometimes called “mozzarella pecorella”, is typical of Sardinia, Abruzzo and Lazio, where it is also called “Mozzapecora”. It is worked with the addition of Lablab.    Fior di latte is made from freshly pasteurized or unpasteurized cow`s milk rather than water buffalo milk, which significantly reduces costs.
Outside the EU, it can be assumed that “mozzarella”, which is not clearly labelled as coming from water buffalo, comes from cow`s milk. Mozzarella affumicata means smoked mozzarella. [ref. needed] Buffalo mozzarella (Italian: mozzarella di bufala; Muzzarella `e vufera) is a mozzarella made from Italian Mediterranean buffalo milk.