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Buffalo Mozzarella — traditional dish from Campania, Italy
Starter Vegetarian

Food Flavour DNA

Nutritional Values

🔥280kcal
💪20gProtein
🌾3gCarbs
🥑22gFat
🌿—Fibre
⚖️100 gServing

* Per serving · 100 g. May vary.

Allergens

🥛 Dairy

Buffalo Mozzarella

How to order / say it
Say it Mozzarella di Bufala Campana — [moht-sah-REL-lah dee BOOF-ah-lah kahm-PAH-nah]
Order I'd like the Buffalo Mozzarella, please.
Locally Vorrei la mozzarella di bufala, per favore.
Say locally

Fresh, soft cheese made from Italian buffalo's milk, rich and creamy.

Why try it?

Mozzarella di Bufala is integral to Southern Italian cuisine, celebrated for its unique texture and taste. Tasting it in Naples connects one to its centuries-old tradition of excellence in cheese-making.

How it tastes

This mozzarella is exquisitely creamy and slightly tangy, with a hint of sweetness. Its texture melts in your mouth, offering a delightful, milky richness that makes it unrivaled in the cheese world.

Origin & History — first documented: 1200

Buffalo Mozzarella has been crafted in Southern Italy since the 12th century. Its production in Campania, especially around Naples, elevated it to an artisanal craft and made it a prized delicacy throughout Italy.

Recipe

Ingredients

  • 🥛 2 liters buffalo milk
  • 🥛 5 ml rennet
  • 🧂 15 g sea salt
  • 🥕 as needed water

Method

  1. 1 Heat buffalo milk to about 36°C and stir in rennet.
  2. 2 Allow milk to coagulate and form curds.
  3. 3 Cut curds into small pieces and stir gently.
  4. 4 Stretch and shape curds into smooth balls of mozzarella.

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