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Mozzarella di Bufala DOP

Flickr / The Pizza Bike / CC BY 2.0
  • Made from pasteurized water buffalo's milk

  • Country of origin: Italy

  • Region: Campania, Paestum, Foggia

  • Family: Pasta filata

  • Type: soft, brined

  • Fat content: 21%

  • Texture: creamy, smooth and springy

  • Colour: white

  • Flavour: floral, mild, milky, sour

  • Aroma: fresh

  • Vegetarian: no

  • Producers: Casa Madaio

  • Synonyms: Buffalo mozzarella, Mozzarella di Bufala Campana

Buffalo mozzarella (Mozzarella di Bufala) is a cheese made from the milk of domestic water buffalo. It has been observed that the cheeses made from buffalo milk are higher in calcium, protein and lower in cholesterol than cow's milk. The cheese is manufactured under strict regulations in areas ranging from Rome in Lazio to Paestum, Campania and a production area near Foggia, Puglia. Buffalo mozzarella from the Campania region bears the "Mozzarella di Bufala Campana" trademark and DOC status granted in 1993. In 2008, the European Union granted Mozzarella di Bufala Campana a Protected Geographical Status. Apart from Italy, it is also produced in many countries.

Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese belonging to the "pasta filata" family. The process of making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular. It is coated with a thin edible rind and brined for up to a week when sold in vacuum-sealed packages.

The cheese goes well in antipasti dishes, salads, pastas, calzones, vegetables and various side dishes. It is also common in popular Italian dishes like lasagne and baked casserole. When used in cooking, heated mozzarella becomes slightly creamy. Buffalo mozzarella pairs with Beaujolais, Sauvignon Blanc and White.  

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