Buffalo mozzarella

An Italian masterpiece
Today, buffalo mozzarella is produced in many countries of the world: in Switzerland, the United States of America, Australia, Brazil, Venezuela, Argentina, Egypt... Its country of origin is definitely Italy. Producers can be found from Rome to Salerno, in the area of Foggia, Naples and in the city of Aversa, where the Serra and Citarella families, who are considered to be the founders of the buffalo mozzarella tradition, are said to have originated. Today, the best quality mozzarella can be found under the label Mozzarella di Bufala Campagna. Buffalo mozzarella is generally made from buffalo milk. If we need about eight liters of cow's milk for one kilogram of cheese, due to the richness of buffalo milk we only need about five liters. The production of buffalo mozzarella is quite simple and takes place in several stages: the milk is first thermally treated (heated) and a kind of curd is separated from the whey. The obtained curd is then cut into small pieces and somehow ground into even smaller particles. These small particles are then soaked in hot water where they are stirred until they become slightly rubbery. The master cheesemakers then knead the resulting mixture with their hands, similar to how a baker kneads dough, until they get a smooth, shiny mixture, which they shape into round pieces. We usually have fist-sized round pieces of buffalo mozzarella available, exceptionally also smaller pieces, just the right size for a bite. The formed particles are then placed in cold water and soaked in brine. At the end, the mozzarella should be firm, fibrous and elastic, so that if you press it with your finger, it will return to its original shape. Mozzarella prepared in the evening is already ready in the morning.

Voilà!
If regular mozzarella is more or less tasteless, buffalo mozzarella is a completely different story. Buffalo mozzarella can be served without any additives, perhaps with just a drop of olive oil, which will be enough to experience its true taste. Otherwise, it is used wherever regular mozzarella is used: it can be served with slices of fresh tomatoes and leaves of fresh basil, it can be mixed into pasta, salads, sliced on pizza or placed on slices of grilled toasted bread. It is a well-known combination of toasted bread, on which we place slices of buffalo mozzarella and some salted anchovies. Grilled aubergines will also be excellent, on which we place slices of mozzarella and grate some Parmesan on top. We are rarely lucky enough to find lightly smoked buffalo mozzarella on the market, which will perfect cold cuts and salads. Due to its high quality, buffalo mozzarella is rarely added to cooked dishes. If we mix it into pasta, risotto or vegetable side dishes, we will definitely achieve an excellent taste, a creamy texture of the dish and a sauce that will just melt in the mouth. Mozzarella is generally high in calcium, protein, vitamins and minerals and is considered an easy-to-digest food.