Mozzarella Di Bufala Campana

Photo: flickr user foooooey

About

An Italian cheese made from water buffalos' milk. It is produced in Italy as well as Switzerland, U.S., Australia, Brazil, Venezuela, Colombia, Argentina, Thailand, Egypt, South Africa, and India. It is a DOP (Denominazione di Origine Protetta, or Protected Designation of Origin) cheese. Water buffalos' milk has more protein, fat, and minerals than cows' milk because their digestive system allows them to turn poor quality vegetation into a rich milk. The cheese is used in pastas, calzones, salads, pizzas, grilled bread, or alone with olive oil.

Information

Other names: Buffalo Mozzarella

Translations: Mozzarella di Bufala Campana, Mozzarella di Bufala Campana, Mozzarella di Bufala Campana, Di mozzarella Bufala Campana, Mozzarella di bufala Campana, Mozzarella di bufala Campana, मोत्ज़ारेला Di Bufala Campana, Mozzarella di Bufala Campana, Моцарелла ди Bufala Кампана, Μοτσαρέλα Di Bufala Campana, موزاريلا دي Bufala كامبانا, 모짜렐라 디 Bufala Campana, Mozzarella di Bufala Campana, 莫扎里拉迪布法拉坎帕纳, Mozzarella di Bufalà Campana, Mozzarella di Bufala Campana, Mozzarella di Bufala Campana, מוצרלה די Bufala קמפנה, Mozzarella di bufala Campana, Моцарела ди Буфала Цампана, モッツァレラは、ディBufalaカンパーナ, Mozzarella di Bufala Campana, Mozzarella di Campana Bufala, Mozzarella di Bufala Campana, Mozzarella di Búfala Campana, Моцарелла ді Bufala Кампана, Моцарела Ди Bufala Campana

Physical Description

About as big as your fist or slightly bigger. Normal to see the outside layer being a little bit slimier and soft while inside it should be a little bit more elastic.

Colors: The whiter the better!

Tasting Notes

Mouthfeel: Watery, Juicy, Soft on the outside and rubbery in the inside

Food complements: Tomatoes

Substitutes: Mozzarella, Fior di latte

Selecting and Buying

Choosing: Make sure it is DOP and bright white.

Buying: Buy and eat the same day. It loses flavor with every hour!

Conserving and Storing

Conserve the mozzarella in its water, refrigerated. However you get the maximum flavor if you leave it sitting out covered in the water the day you want to eat it. It should be room temperature when eaten.