A cheese that is held close to the Italian’s hearts, commonly known as “white gold”, the Buffalo Mozzarella cheese dates way back to the medieval times. Created from the milk of an Italian water buffalo – the richest milk in the cheesemaking arsenal, with more than twice the butterfat as cow’s milk – and traditionally made in Campania.
Quite often mistaken for regular Mozzarella Cheese, Buffalo Mozzarella has a much richer and more robust flavour. Traditionally known for its elastic texture and versatility, Buffalo Mozzarella is commonly used within Italian salads, however is also the perfect match with only a drizzle of honey or an aged balsamic.
Buffalo mozzarella is best eaten within a day of opening. To store, keep in its liquid in an airtight container in the fridge.
Origin
From
Type
Texture
