Buffalo Mozzarella

Buffalo mozzarella: The king of pasta filata cheeses

When it comes to mozzarella, one of the world’s most beloved cheeses, it’s easy to understand the appeal of the earthy taste and creamy texture of mozzarella made with the milk of water buffalo. Buffalo milk has a robust flavor and a high fat content, making buffalo mozzarella a tangy and creamy delight. If you can get your hands on a moist slice of buffalo mozzarella made in Italy or the cow’s milk varieties made by Wisconsin’s intrepid cheesemakers, savor it on its own with a slice of crusty bread. This will let you really discover the differences in flavor and texture between buffalo mozzarella and the types of cheese from cows.

Mozzarella from Wisconsin

While Wisconsin cheesemakers have dabbled in buffalo mozzarella, they are undeniably the cream of the crop when it comes to mozzarella produced with cow’s milk. Every year, our makers craft nearly 1 billion pounds of award-winning mozzarella to satisfy the craving of cheese lovers across America and beyond. For example, BelGioioso Fresh Mozzarella is soft, delicate, delightfully milky and porcelain white, perfect for everything from pizza to caprese salads. Marinated Mozzarella Ciliegine from Crave Brothers Farmstead Classics are cherry-sized balls of milky mozzarella in a blend of Italian seasonings and balsamic vinegar that makes them the easiest snack or quick appetizer ever. And Grande Cheese Company makes a smoked mozzarella, Fumella®, that can add a hint of smoked flavor to specialty pizzas, appetizers, sandwiches, and more.

All about buffalo mozzarella

Taste, texture, and appearance

Buffalo mozzarella is pure white in color with a smooth, shiny surface and almost no rind at all. With its higher fat content, buffalo mozzarella has a creamy, soft, and very elastic texture. It also has flavor notes of earth, moss, and new leather.

The origins of mozzarella di bufalo

Buffalo mozzarella has been made in the Campania region of Italy since at least the 12^th century, where water buffalo have served as draft animals since the end of the Middle Ages. (Italian water buffalo are not related at all to the American bison.) The cheese gained popularity in the 18^th century in the Campania region, but severe damage to the herds during World War II saw makers switch to cow’s milk. However, in 1996 mozzarella di bufalo was granted the protected status of a PDO, meaning the cheese can only be made from 100% water buffalo milk and in certain regions of Italy. Along with cheeses like parmesan reggiano, gorgonzola, pecorino, asiago, and provolone, mozzarella di bufalo is one of the most famous and prized cheeses of Italy.

How it’s made

To make buffalo mozzarella, traditional cheesemakers add a starter culture made from the whey of the previous day’s cheesemaking while others add a commercial starter culture to the milk. This is followed by calf’s rennet or microbial rennet to coagulate it. The curd is allowed to ferment for a few hours before cheesemakers cut or milled into small, 1-inch pieces. These are boiled in whey and/or water and stirred until the lumps turn into a smooth mass with a plastic appearance. In a process known as pasta filata, cheesemakers then spin and stretch the curd into balls of varying sizes, creating layers of curd with droplets of whey trapped inside. This is the step that gives mozzarella its stringy, stretchy quality. The cheese is then soaked in a cold brine to absorb a bit of salt, heightening its flavor and helping to preserve the cheese.

Differences between buffalo mozzarella and cow’s milk mozzarella

Water buffalo milk has distinct differences from cow milk which affects the taste and texture of mozzarella made from it. Water buffalo milk has twice the fat (about 21%) of cow’s milk, but less than half the cholesterol. Consequently, mozzarella from buffalo milk has mossy, grassy, and slightly tangy flavor notes whereas cow’s milk mozzarella is sweet and milky.

How to enjoy buffalo mozzarella

In the kitchen

Many mozzarella enthusiasts insist that buffalo mozzarella should be savored alone rather than added as an ingredient to other dishes. However, if you’re interested in cooking with this Italian beauty, there are plenty of ways to incorporate it into a variety of dishes.

• Charcuterie board: Add buffalo mozzarella to a charcuterie board for a creamy, fresh contrast to cured meats, olives, and crusty bread.
• Pizza: When topping a pizza, buffalo mozzarella adds a rich, creamy layer that pairs well with roasted vegetables or prosciutto.
• Pasta: Shred buffalo mozzarella into pasta dishes like pasta al forno or penne with tomato sauce to add creamy pockets of flavor. Or layer buffalo mozzarella into lasagna for an extra creamy and luxurious texture.
• Salad: Combine with tomatoes, basil, and olive oil in a classic caprese salad, or toss it into a fresh summer salad with grilled peaches or melons.
• Appetizers: Serve it as a quick bite by pairing small mozzarella balls with cherry tomatoes, basil, and balsamic drizzle on skewers.
• Baking: Use buffalo mozzarella as a filling for baked dishes, like stuffed chicken breasts or eggplant parmesan, to enhance the creaminess factor.
• Sandwiches: Layer it in paninis or fresh sandwiches with prosciutto, arugula, and tomatoes for a fresh, indulgent filling.
• Stuffed vegetables: Add buffalo mozzarella to stuffed peppers or tomatoes for a dish with a gooey, melty center.
• Grilled dishes: Pair it with grilled vegetables or meats as a side dish; the mild flavor will complement the smoky grilled elements.

Pairing wine, beer, and spirits with buffalo mozzarella

Buffalo mozzarella’s creamy, earthy flavor pairs beautifully with a variety of drinks.

• Wine: For a refreshing pairing, try a crisp white wine like pinot grigio or a sauvignon blanc. If you prefer red, go for a light-bodied option like a young chianti or a beaujolais.
• Beer: A light pilsner or wheat beer will complement the cheese’s creamy texture without overpowering its delicate flavors.
• Spirits: For a sophisticated twist, enjoy buffalo mozzarella with a dry gin cocktail or a smooth tequila blanco, both of which will balance the richness of the cheese nicely.