Italy's Purest and Freshest Cheese

Mozzarella di Bufala is a soft, juicy, and intensely milky fresh cheese from southern Italy. Unlike other mozzarellas, it is made from buffalo milk and has a unique, elastic yet fluid texture. This cheese is living proof of how simplicity can transform into perfection.

Mozzarella di Bufala is:
● Made from buffalo milk.
● Fresh (unaged).
● Soft and juicy texture.
● A bright white Italian cheese.

It has DOP (Denominazione di Origine Protetta) protection in the European Union.

👉 Authentic Mozzarella di Bufala:

Produced in specific areas of Lazio, Apulia, and Molise in the Campania region.

History and Origin

The origins of Mozzarella date back to the 12th century.
The word "Mozzarella" means "to tear" in Italian. The cheese is shaped by tearing it off by hand from warm dough.

Buffalo farming became widespread in Southern Italy with the draining of swamps and the development of agriculture.
Over time, Mozzarella di Bufala has become the purest and most iconic fresh cheese of Italian cuisine.

How is Mozzarella di Bufala Made?

The production process is short but very delicate.

1. Milk Selection;
●Fresh buffalo milk is used.
●It has a higher fat content than cow's milk.

2. Coagulation;
●Natural rennet is added.
●The curd is cut and left to rest.

3. Acidification;
●The curd is naturally acidified.
●It is ready for the "stretch" stage.

4. Filatura (Signature Step);
●The curd is kneaded with hot water.
●A stretchy and elastic dough is formed.

5. Shaping;
●It is torn by hand and formed into a ball.
●It is placed in cold water.

6. Brining;
●It is kept in lightly salted water.
👉 Ideally, it should be consumed within 24-48 hours at the latest after production.

Taste and Texture Characteristics

●Taste: Intense milk aroma, slightly sweet and refreshing.
●Texture: Elastic, milky liquid comes out when bitten.
●Compared to cow's milk mozzarella: More aromatic, juicier and richer.

How to Consume Mozzarella di Bufala?

●Caprese salad. (Tomatoes + Basil + Olive Oil)
●Pizza. (Cooked quickly at high heat)
●On fresh pasta.
●Plain, with just olive oil.

❗ Not recommended to keep in the refrigerator for a long time.
It should be served at room temperature, in its own juices.

Mozzarella di Bufala vs Fior di Latte

● Features ● Mozzarella di Bufala ● Fior di Latte ●
● ● ●
● Milk ● Buffalo ● Cow ●
● ● ●
● Aroma ● Intense ● Mild ●
● ● ●
● Texture ● Juicier ● Dryer ●
● ● ●
● Price ● Higher ● More affordable ●

Why is it so special?

The rich aroma of buffalo milk, production based on freshness, handcrafted workmanship, DOP protection – the heart of Italian cuisine.

Mozzarella di Bufala is the cheese embodiment of the philosophy of "the less intervention, the more flavor."